Cannelloni with Cream Cheese Filling
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 51 min.
Ready in
Calories:
441
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 314 mg | (8 %) | ||
| Calcium | 393 mg | (39 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 handful Arugula
- salt
- 80 grams Walnut
- 1 garlic clove
- 400 grams Ricotta cheese
- 80 grams grated Goat cheese (such as Ibores)
- freshly ground peppers
- 8 cannellini beans (uncooked)
- soft butter (for the baking sheet)
- 150 milliliters Vegetable broth
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Rinse the arugula, trim and blanch in salted water. Rinse in ice water, drain, pat dry and finely chop. Set aside some of the walnuts for garnishing and chop the rest. Peel the garlic and chop finely. Mix well the ricotta, 2 tablespoons of grated cheese, garlic and walnuts. Mix in the arugula and season with salt and pepper. Pour the mixture into a piping bag. Fill the cannelloni with the filling and put side by side in a buttered baking sheet. Pour in the broth and sprinkle with the remaining grated cheese. Bake in the oven for about 25 minutes. The noodles in between now and then pour the broth.
3.
Arrange on plates, garnish with walnuts and serve. If desired, briefly mitrösten in the oven.
