Spinach Cannelloni with Pine Nuts
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 385.4 μg | (642 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 852 mg | (21 %) | ||
| Calcium | 568 mg | (57 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 20 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 250 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 200 grams Ricotta cheese
- 3 eggs
- salt
- freshly ground peppers
- 1 garlic clove
- 2 Tbsps Pine nuts
- 400 grams Spinach
- 16 cannellini beans
- 1 Tbsp vegetable oil
- 100 grams Whipped cream
- 100 grams freshly grated Parmesan
- 2 Tbsps butter
Preparation steps
Preheat convection oven to 200°C (approximately 375°F). Mix ricotta with 1 egg and season with salt and pepper.
Press the garlic and stir into the ricotta. Toast the pine nuts in a dry pan until golden. Allow to cool, coarsely chop and mix into the ricotta. Rinse spinach, trim, and blanch in boiling salted water for 2-3 minutes, drain well and chop coarsely. Add the spinach to the ricotta mixture. Spoon the mixture into a piping bag.
Fill cannelloni with the ricotta mixture.
Brush a baking dish with oil. Place the cannelloni into the dish. Whisk cream with the remaining eggs and season with salt and pepper. Pour the cream over the cannelloni.
Sprinkle the Parmesan cheese and small pieces of butter on top.
Bake in preheated oven for 40-45 minutes. Serve on warm plated, garnished as desired.