Spinach Cannelloni In Tomato And Crème Fraîche Sauces Recipe

Ingredients

• 2 tablespoons olive oil, divided
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 6 ounces fresh spinach leaves (about 2 quarts loosely packed leaves)
• 1 small white onion, minced (about 3/4 cup)
• 1 (28-ounce) can whole plum tomatoes, preferably San Marzano
• 2 tablespoons chopped fresh basil
• 1/2 cup dry red wine, such as Chianti
• Pinch of sugar
• Kosher salt and freshly ground black pepper
• 2 cups ricotta cheese
• 1 large egg, lightly beaten
• 1/2 cup plus 2 tablespoons grated parmesan cheese, divided
• 1 (8-ounce) package dry cannelloni
• 1/2 cup mozzarella
• 6 ounces crème fraîche
• 1 1/2 tablespoons milk
• 1/8 teaspoon grated nutmeg
• 1 teaspoon fresh lemon zest

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