Spinach Cannelloni

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Spinach Cannelloni
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Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
691
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie691 cal.(33 %)
Protein26 g(27 %)
Fat29 g(25 %)
Carbohydrates80 g(53 %)
Sugar added0 g(0 %)
Roughage6.2 g(21 %)
Vitamin A1.2 mg(150 %)
Vitamin D2.4 μg(12 %)
Vitamin E6.6 mg(55 %)
Vitamin K348.3 μg(581 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin7.9 mg(66 %)
Vitamin B₆0.5 mg(36 %)
Folate238 μg(79 %)
Pantothenic acid2.2 mg(37 %)
Biotin33.8 μg(75 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C66 mg(69 %)
Potassium1,154 mg(29 %)
Calcium253 mg(25 %)
Magnesium98 mg(33 %)
Iron6 mg(40 %)
Iodine33 μg(17 %)
Zinc2.7 mg(34 %)
Saturated fatty acids10.9 g
Uric acid113 mg
Cholesterol413 mg
Complete sugar7 g

Ingredients

for
4
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
How healthy are the main ingredients?
TomatoSpinachRicotta cheeseTomato pasteolive oilegg

Preparation steps

1.

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.

2.

For the filling: Rinse spinach and cook in a little boiling salted water. Drain, rinse, drain again and squeeze out. Chop spinach. 

3.

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.

4.

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. 

5.

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. 

6.

Remove cannelloni from oven and slice. Spread sauce on plates and top with cannelloni. Serve immediately. 

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