Ananda Spa Cheese Cannelloni
This vegetarian dinner entree is courtesy of Ananda Spa in the Himalayas. The executive Chef, Narenda Sharma, carefully creates recipes for guests which feature wholesome ingredients like natural cheeses, whole grains, locally sourced vegetables and hand picked herbs and spices. In this recipe for Cheese Cannelloni, he uses an Indian type of farmers cottage cheese called “paneer” which has a texture like firm tofu and can be sliced and pan-fried.
Servings: 6 Servings
Calories: 640kcal
This vegetarian dinner entree is courtesy of Ananda Spa in the Himalayas.
Ingredients
For the Cheese Cannelloni
- 6 Servings Paneer Cheese (firm cottage cheese which can be sliced)
For the Filling
- 500 gm spinach (blanched and chopped)
- 01 gm nutmeg powder
- 05 gm onion
- 05 ml extra virgin olive oil
- 05 fresh garlic
- Sea Salt and Ground Pepper
For the Saffron Sauce
- 05 gm onion
- 100 ml fresh cream
- 50 ml béchamel sauce
- 10 gm saffron
- Sea Salt and Ground Pepper
For the Tomato Ragout
- 50 gm blanched tomato (peeled and diced)
- 50 gm peeled Italian tomato
- 05 gm onion
- 05 fresh garlic
- 50 ml extra virgin olive oil
- 05 gm sweet basil
- Sea Salt and Ground Pepper
Instructions
Prepare the Filling
- Clean and wash the spinach, blanch, drain properly and chop it finely.
- Sauté onion and garlic in an iron pan and add spinach and seasoning.
- Let it cool, add little parmesan and nutmeg powder, and adjust seasoning.
Prepare the wrappers
- Slice paneer (Indian cottage cheese) very thin and roll into enough pieces to make 3 small rolls per person, and sear on a hot iron pan, until it becomes soft enough to handle and roll.
- Place in on a working table, add dollops of spinach filling and roll the cheese in the form of cannelloni.
Prepare the Saffron Sauce
- Sauté onion and garlic in a pan.
- Add little stock when it turns light golden in color.
- Add cream and saffron water..add seasoning
- Check the consistency of the sauce.
- Serve along with cannelloni.
Prepare the Tomato Ragout
- Sauté onion and garlic in a pan.
- Add diced tomato and let it cook...add little salt
- Add peeled Italian tomato and basil stalk for flavor
Plate the dish
- Allow for 2-3 cannelloni per person
- Dollop both sauces over the dish
- Finish the dish with seasoning, olive oil, shredded basil leaves, and flower petals
Spa Index Kitchen Notes
Chef Sharma garnishes this dish with Nasturtiums flowers, which are used in herbal medicine for their antiseptic and expectorant qualities. They are said to be good for chest colds and to promote the formation of new blood cells.
This is a recipe which is typical of making us hesitate and say "Wow, so many fat grams, so many carbs ..." but we are reminded that the nutritional needs for many are so varied, and these fats, which considerable, are such GOOD fats, and there are GOOD calories in this dish. Look at the vitamin stats alone -- this is a vitamin shot in the form of an entree.
It is easy to make some simple swaps. Fat Free Cream in place of heavy cream. A mock bechamel in place of prepared white sauce. A little less oil. Or, don't use cheese as the wrapper (albeit that's a pretty interesting use for this dish), and instead rely on a rice paper wrap, and just grate some paneer cheese inside? Or, serve 2 pieces instead of 3, per serving.
Whatever you choose, this is an interesting dish, isn't it?
Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Serving | Calories: 640 kcal (32%) | Carbohydrates: 59 g (20%) | Protein: 24 g (48%) | Fat: 35 g (54%) | Saturated Fat: 12 g (75%) | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Cholesterol: 38 mg (13%) | Sodium: 585 mg (25%) | Potassium: 565 mg (16%) | Fiber: 6 g (25%) | Sugar: 17 g (19%) | Vitamin A: 8750 IU (175%) | Vitamin C: 58.6 mg (71%) | Calcium: 350 mg (35%) | Iron: 5.2 mg (29%)
Ananda Spa in the Himalayas is a destination spa with yoga, weight loss, wellness and stress relief packages. The resort and spa is located in the region that gave birth to Ayurveda, the science of identifying and correcting the imbalance in bio energies of the body. For centuries most of the herbs used in Ayurvedic therapies have been sourced from the natural wealth of its forested foothills. Its healing cuisine is an integral part of its wellness programs. Executive Chef Narendra Sharma says “Ayurveda says ‘what you eat is reflected in your body, mind, and action’, which makes it very essential to know what is good for me and what is healthy and nutritious for my body type. Such a focus on the food groups consumed and correct cooking methods used will leave you feeling fresh and energetic rather than passive and debilitated.”
It’s a big fat no to roll out the cheese for this recipe assuming we’d even find it — what’s a good substitute besides rice paper wraps? would a manicotti shell work?
As good as this looks — it just looks way to hard for someone other than a chef. I did make everything else and put it in a rice paper wrapper. I liked it but will play with this until I find the perfect “shell” — like a super super thin sheet of cooked lasagna or pasta? And then yes grate the cheese inside — Haloumi cheese is similar and works well.