Cannelloni Stuffed with Arugula and Crab
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
658
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 658 cal. | (31 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 479 mg | (12 %) | ||
| Calcium | 857 mg | (86 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 121 μg | (61 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 32.1 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 handful Arugula
- 200 grams Crabmeat (canned)
- 250 grams Ricotta cheese
- 1 generous pinch Lemon peel
- 100 grams Crème fraiche
- 200 grams grated Parmesan
- salt
- freshly ground peppers
- 12 cannellini beans
- 250 milliliters Whipped cream
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse arugula, shake dry, trim and chop. Put 1-2 tablespoons of arugula aside for garnish. Mix remaining arugula in a bowl with drained crabmeat, ricotta, lemon zest, creme fraiche and half Parmesan and season with salt and pepper. Stuff cannelloni with crabmeat mixture place in a baking dish. Mix cream with remaining Parmesan, pour over pasta and bake in the preheated oven for 25-30 minutes until golden brown. Serve immediately garnished with reserved arugula.
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