• +20-800-33-000
  • Regione Venetta, 21/100, Milano, Italy
  • Monday-Sunday 9:00 - 23:00


  1. Finely dice the onion. Pour a drizzle of extra virgin olive oil into a frying pan and add the onion, followed by the raisins, pine kernels and spinach. Cook over a high heat for three minutes with a small pinch of salt.
  2. Meanwhile, make the béchamel using the Cadí butter PDO, flour and milk. Stir using a whisk. When it begins to thicken, add the nutmeg and pinch of salt.
  3. When the béchamel is ready, pour it onto the spinach, raisins and pine kernels so that they soften.
  4. Spread out the cannelloni pasta and place the stuffing in the middle.
  5. Begin to roll up the cannelloni with the help of a spoon to ensure the filling remains inside the pasta.
  6. To assemble the dish, place a layer of béchamel in the bottom of an ovenproof dish. Place the cannelloni on top and then cover with the remaining béchamel.
  7. Lastly, take a generous piece of Urgèlia cheese PDO and grate it on top of the cannelloni.
  8. Bake in the oven at 220 °C for five minutes.


Ingredients serves for one person

  • Fresh cannelloni pasta
  • Half an onion
  • 20 g pine kernels, dry-toasted
  • 20 g raisins
  • 200 g spinach
  • Extra virgin olive oil
  • Urgèlia cheese PDO
  • Salt

For the béchamel:

  • 30 g white flour
  • 30 g Cadí butter PDO
  • 500 cc of whole cow’s milk
  • A pinch of grated nutmeg
  • Salt