Spinach Cannelloni
Nutritional values
(Percentage of daily recommendation)
| Calorie | 691 cal. | (33 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 348.3 μg | (581 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 238 μg | (79 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 33.8 μg | (75 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,154 mg | (29 %) | ||
| Calcium | 253 mg | (25 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 413 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 4 eggs
- 1 Tbsp vegetable oil
- salt
- For the filling
- 350 grams Spinach
- 2 Tbsps butter
- 1 onion
- 1 garlic clove
- 150 grams Ricotta cheese
- 2 egg yolks
- salt
- white peppers
- For the sauce
- 1 can Tomatoes (450 grams or 1 pound)
- 1 small onion (chopped)
- 1 garlic clove (chopped)
- 1 Tbsp Tomato paste
- 2 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
For the dough: Place flour on the work surface, create a well in the middle, add beaten eggs, sprinkle with salt and flour. Knead and add oil, then shape into a ball, wrap in plastic and let rest for 30 minutes.
For the filling: Rinse spinach and cook in a little boiling salted water. Drain, rinse, drain again and squeeze out. Chop spinach.
Heat butter in a pot. Peel and mince onion and garlic, then add to hot butter. Add ricotta, egg yolk and spinach. Remove from heat and season with salt and pepper.
Divide dough in half. Roll out dough on a floured surface. Divide filling in half and spread on top of each portion of dough. Roll up dough and place in a roasting pan. Add a little boiling salted water, cover and bake in an oven preheated to 180°C (approximately 350°F) for about 20 minutes.
For the sauce: Heat oil in a pan and add onions and garlic. Deglaze with tomato puree and add tomatoes, including juice. Simmer for 10 minutes, then season with salt and white pepper. Puree sauce, as desired.
Remove cannelloni from oven and slice. Spread sauce on plates and top with cannelloni. Serve immediately.
