Cannelloni with Ricotta and Spinach Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 393.6 μg | (656 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,034 mg | (26 %) | ||
| Calcium | 571 mg | (57 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams Spinach
- salt
- 1 garlic clove
- 250 grams Ricotta cheese
- 1 egg
- 100 grams Parmesan (grated)
- freshly ground peppers
- Nutmeg (freshly grated)
- 12 cannellini beans (without precooking)
- olive oil (for the pan)
- 6 Tomatoes
- 1 splash dry white wine or broth (50 ml)
- Basil (for garnish)
Preparation steps
Rinse spinach, trim and blanch in a pot of boiling salted water. Drain, rinse with cold water, drain again and pat dry. Then finely chop. Peel garlic and chop finely. Mix well-drained ricotta in a bowl for spinach. Add an egg and half of Parmesan cheese, mix and season with pepper, nutmeg and salt. Knead all ingredients into a spreadable, fine mixture. Pour ricotta mixture into a piping bag. Fill cannelloni with ricotta mixture and place side by side in an oiled baking dish.
Preheat the oven to 200°C (approximately 400°F).
Blanch tomatoes, drain, peel, quarter, core and dice finely. Sprinkle tomatoes over pasta rolls and pour a little wine over. Cover with remaining Parmesan cheese and baked in the preheated oven for about 30 minutes until golden brown.
Serve garnished with basil.
