Ricotta Crab Pasta Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 687 cal. | (33 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 768 mg | (19 %) | ||
| Calcium | 692 mg | (69 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 144 μg | (72 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 23 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 353 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 200 milliliters dry white wine
- 200 milliliters milk
- salt
- Nutmeg
- soft butter (for the pan)
- 5 sprigs Dill
- 250 grams Crabmeat (ready to cook)
- 400 grams Ricotta cheese
- ½ organic lemon (zested and juiced)
- 2 egg yolks
- 80 grams grated Parmesan
- freshly ground peppers
- 12 cannellini beans
- 250 grams Cherry tomatoes
- 100 grams black Olives (pitted)
- 250 grams Mozzarella
Preparation steps
Melt butter in a saucepan, add flour and mix. Add wine and milk while stirring and simmer for about 10 minutes until slightly creamy and season with salt and nutmeg. Remove from the heat.
Preheat the oven to 180°C (approximately 350°F). Grease 4 ramekins.
Rinse dill, shake dry, pluck from stems, reserve some for garnish and finely chop the rest. Drain crab meat and tear apart in a bowl. Add ricotta, lemon zest, egg yolks, dill and Parmesan, mix and season with salt, pepper and lemon juice. Fill a piping bag with ricotta mixture. Pipe ricotta mixture into cannelloni and place side by side in ramekins. Pour creamy sauce over it. Rinse tomatoes and cut in half. Drain olives and cut into slices. Cover each ramekin with tomatoes and olives.
Drain mozzarella, cut into strips, sprinkle over cannelloni and bake in the preheated oven for about 35 minutes until golden brown. Before serving garnish with some freshly ground pepper and dill.
