Cannelloni with Ricotta and Spinach Filling

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Cannelloni with Ricotta and Spinach Filling
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Health Score:
7,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
1000
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,000 kcal(48 %)
Protein72.83 g(74 %)
Fat34.21 g(29 %)
Carbohydrates103.79 g(69 %)
Sugar added0 g(0 %)
Roughage4.43 g(15 %)
Vitamin A1,494.55 mg(186,819 %)
Vitamin D0.69 μg(3 %)
Vitamin E4.25 mg(35 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.49 mg(45 %)
Niacin13.38 mg(112 %)
Vitamin B₆0.4 mg(29 %)
Folate239.76 μg(80 %)
Pantothenic acid0.48 mg(8 %)
Biotin9.35 μg(21 %)
Vitamin B₁₂0.79 μg(26 %)
Vitamin C60.81 mg(64 %)
Potassium2,527.77 mg(63 %)
Calcium1,294.29 mg(129 %)
Magnesium117.48 mg(39 %)
Iron3.67 mg(24 %)
Iodine15.2 μg(8 %)
Zinc2.27 mg(28 %)
Saturated fatty acids18.62 g
Cholesterol147.38 mg

Ingredients

for
4
Ingredients
400 grams
1
250 grams
1
100 grams
Parmesan (grated)
freshly ground Pepper
Nutmeg (freshly grated)
12
Cannelloni (without precooking)
Olive oil (for the pan)
6
1 splash
dry White wine or broth (50 ml)
Basil leaf (for garnish)

Preparation steps

1.

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.

2.

Preheat the oven to 200°C (approximately 400°F).

3.

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. 

4.

Serve garnished with basil.