Cannelloni Stuffed with Spinach and Ricotta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 364.8 μg | (608 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 203 μg | (68 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,127 mg | (28 %) | ||
| Calcium | 463 mg | (46 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 300 grams fresh Spinach
- 1 garlic clove
- 1 shallot
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- Nutmeg
- 400 grams Ricotta cheese
- 1 egg yolk
- 3 Tbsps Semolina flour
- 3 Tbsps freshly grated Parmesan
- 500 grams diced Tomatoes (canned)
- 1 tsp dried oregano
- 12 cannellini beans
- 1 scoop Mozzarella (125 grams)
- 200 grams mixed Lettuce (such as sorrel, curly endive, nasturtiums)
- 4 Tbsps olive oil
- 2 Tbsps White vinegar
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Trim spinach, rinse and spin dry. Peel garlic and shallots and chop finely. Heat oil in a pan and sauté garlic and shallots until translucent. Add spinach, mix and season with salt and pepper. Place spinach mixture on a work surface, coarsely chop and mix in a bowl with ricotta, egg yolks, semolina and Parmesan and season again with salt, pepper and nutmeg. Place 2/3 of tomatoes in a baking dish and season with salt, pepper and oregano.
Fill a piping bag with a large tip with spinach-ricotta mixture and fill cannelloni with it. Place filled cannelloni in the baking dish, cover with remaining tomatoes and sliced mozzarella and season again with salt, pepper and oregano. Bake in the preheated oven for 25-30 minutes. Meanwhile, trim lettuce, rinse, spin dry and tear into bite sized pieces. Mix oil in a bowl with vinegar and season with salt and pepper. Place prepared lettuce in a bowl and mix with vinaigrette. Serve salad with baked cannelloni.
