Stuffed Cannelloni
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
477
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 868 mg | (22 %) | ||
| Calcium | 589 mg | (59 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Wild garlic
- salt
- 400 grams Ricotta cheese
- 1 egg
- 100 grams Parmesan
- freshly ground peppers
- Nutmeg (freshly grated)
- 16 cannellini beans (dry)
- olive oil (for greasing)
- 8 Tomatoes
- 120 milliliters dry white wine (or vegetable broth)
- Basil (for garnish)
Preparation steps
1.
Rinse wild garlic and blanch in salted water. Shock in ice water, drain and pat dry. Then coarsely chop and mix with ricotta. Stir in egg and half of the Parmesan cheese. Season with pepper, nutmeg and salt (if needed). Stir until creamy and pour into a piping bag. Fill cannelloni with cream and place, side-by-side, in an oiled baking dish.
2.
Preheat oven to 200°C (approximately 400°F).
3.
Blanch the tomatoes, shock in ice water, peel, quarter, core and dice finely. Sprinkle over pasta rollers and add a little wine. Sprinkle with remaining Parmesan cheese and bake until golden brown, about 30 minutes.
4.
Remove and serve warm.
