Filled with classic skinny: ricotta and spinach

This is my favorite skinny stuffing.
As a result, in my kitchen, it is by definition the stuffing, the classic one.

I often prepare it because, besides being of a disarming simplicity in its preparation and composition, it is also very appreciated by all my guests; even from children!
And then I really like it too ...

It is a filling that has many advantages: it is cheap and also suitable for vegetarian preparations of a certain type importance.
I use it for lasagna, ravioli, tortelloni and cannelloni.
And sometimes, since they are good, even for panzerottini baked to offer as finger food.

One warning: breadcrumbs.
It serves mainly to dry and compact the whole and therefore, according to the filling which will be destined for the filling, it will have to be added in variable quantities; or even omitted and replaced with more grain.

The quantities indicated are for stuffing about twenty cannelloni.
The proportions of the ingredients can be varied according to personal taste.

Ingredients:  

Wash and cook the spinach with a pinch of salt in very little water.
Put them in a colander, let them cool and squeeze them well.
Chop coarsely on a cutting board.

In a bowl of adequate size, pour the ricotta, add the spinach and season with salt, pepper and nutmeg

Add an egg, grated Parmesan cheese and, depending on the intended use of the filling, the breadcrumbs in greater or lesser quantity.

Mix well and with a little energy:
the filling is ready for use!

ADVICES AND NOTES:

• Spinach can also be replaced by other vegetables; for example on coasts or broccoli.
• This filling, as already written above, is excellent for filling lasagna, or these panzerottini to be baked 
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   like beautiful cannelloni. 
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