Pasta Stuffed with Spinach
Ingredients
- Ingredients
- 12 precooked cannellini beans
- For the filling
- 200 grams Spinach
- 2 Zucchini
- 2 carrots
- 2 scallions
- 3 chopped rosemary
- 2 egg yolks
- 200 grams Gruyere
- 150 grams button Mushroom
- 1 sm jar green, pickled peppers
- 1 Lettuce
- 1 yellow onion
- 4 Tomatoes
- 100 grams black Olives
- 1 scoop Mozzarella
- 2 Red wine vinegar
- 4 Tbsps olive oil
- salt (pepper)
- 2 Tbsps fresh marjoram
Preparation steps
For the filling: rinse spinach well and place while wet into a pot. Cook on medium heat for a few minutes, drain, cool and chop. Rinse zucchini, trim ends and chop finely. Peel, rinse and finely grate carrots. Rinse and dry scallions, trim ends and cut into thin rings. Combine 50 grams (approximatley 1 1/2 ounce) of cheese with vegetables, season with salt, pepper and half of rosemary and mix well. Add egg yolks. Stuff pre-cooked cannelloni with a filling and place into a baking dish. Clean and slice mushrooms, arrange around cannelloni. Sprinkle remaining cheese over mushrooms, sprinkle peppercorns and remaining rosemary as well. Bake in preheated oven at 220°C (approximately 425°F) for about 30 minutes.
For the salad, rinse lettuce and tear into bite-sized pieces. Rinse and dry tomatoes, cut into wedges, Peel onion and cut into rings. Combine everything with olives in a bowl. Cut mozzarella into slices. Combine vinegar and oil, season with salt and pepper. Drizzle dressing over salad and garnish with mozzarella and chopped marjoram. Serve stuffed cannelloni accompanied by salad.
