Cannelloni with Ricotta and Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 385.4 μg | (642 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 852 mg | (21 %) | ||
| Calcium | 568 mg | (57 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 20 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 250 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 200 grams Ricotta cheese
- 3 eggs
- salt
- freshly ground peppers
- 1 garlic clove
- 2 Tbsps Pine nuts
- 400 grams Spinach
- 16 cannellini beans
- 1 Tbsp vegetable oil
- 100 grams Whipped cream
- 100 grams Parmesan (grated)
- 2 Tbsps butter (frozen)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Mix ricotta in a bowl with 1 egg and season with salt and pepper.
Peel garlic, crush, add to the bowl and stir.
Toast pine nuts in a dry skillet until golden brown.
Coarsely chop pine nuts and mix with ricotta mixture.
Rinse spinach, trim and cook in a pot of boiling salted water briefly. Drain, rinse with cold water and drain again. Wring spinach dry with hands and chop coarsely.
Add spinach to ricotta mixture. Fill a piping bag with spinach mixture.
Pipe spinach into cannelloni.
Grease a baking dish or 4 small ramekins and place cannelloni into the dish.
Whisk cream with remaining eggs in a bowl and season with salt and pepper. Pour egg-cream mixture over cannelloni.
Sprinkle Parmesan cheese over pasta and place small pieces of butter on top.
Bake in preheated oven for about 40-45 minutes.
