Ricotta Cannelloni
Nutritional values
(Percentage of daily recommendation)
| Calorie | 685 cal. | (33 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 873 mg | (22 %) | ||
| Calcium | 646 mg | (65 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 24.9 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the pasta
- 250 grams Cannelloni Pasta (without precooking)
- For the filling
- 400 grams Swiss chard
- 400 grams Ricotta cheese
- 2 eggs
- salt
- freshly ground peppers
- Nutmeg
- For the sauce
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 250 milliliters milk
- salt
- freshly ground peppers
- 75 grams Parmesan (grated)
- 1 Tbsp Tomato paste
Preparation steps
For the filling, rinse swiss chard and remove stems. Chop leaves and blanch in a pot of boiling salted water for about 2-3 minutes, drain, rinse and drain again. Mix swiss chard in a bowl with quark, stir in egg and season with salt, pepper and nutmeg. Fill cannelloni shells with swiss chard mixture using a spoon. Set filled pasta side by side in a greased pan or baking dish
For the sauce, melt butter in a saucepan, stir in flour, fry briefly and then gradually stir in milk. Simmer for 10 minutes and season with salt and pepper. Add half of Parmesan and tomato paste.
Pour sauce over cannelloni, sprinkle with remaining Parmesan cheese and top with pieces of butter. Bake in a preheated 200°C (approximately 400°F) oven for about 30 minutes. Serve immediately.
