Stuffed Cannelloni

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Stuffed Cannelloni
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Health Score:
7,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
1409
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,409 kcal(67 %)
Protein95.68 g(98 %)
Fat45.12 g(39 %)
Carbohydrates154.85 g(103 %)
Sugar added0 g(0 %)
Roughage4.26 g(14 %)
Vitamin A734.76 mg(91,845 %)
Vitamin D0.76 μg(4 %)
Vitamin E2.64 mg(22 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.46 mg(42 %)
Niacin16.82 mg(140 %)
Vitamin B₆1.05 mg(75 %)
Folate61.62 μg(21 %)
Pantothenic acid0.93 mg(16 %)
Biotin12.84 μg(29 %)
Vitamin B₁₂0.92 μg(31 %)
Vitamin C62.8 mg(66 %)
Potassium2,902.82 mg(73 %)
Calcium1,643.41 mg(164 %)
Magnesium67.67 mg(23 %)
Iron2.39 mg(16 %)
Iodine13.2 μg(7 %)
Zinc3.03 mg(38 %)
Saturated fatty acids24.74 g
Cholesterol186.5 mg

Ingredients

for
4
Ingredients
250 grams Wild garlic
salt
400 grams Ricotta cheese
1 egg
100 grams Parmesan
freshly ground peppers
Nutmeg (freshly grated)
16 cannellini beans (dry)
olive oil (for greasing)
8 tomatoes
120 milliliters dry white wine (or vegetable broth)
Basil (for garnish)
How healthy are the main ingredients?
Ricotta cheeseParmesansalteggNutmegolive oil

Preparation steps

1.

Rinse wild garlic and blanch in salted water. Shock in ice water, drain and pat dry. Then coarsely chop and mix with ricotta. Stir in egg and half of the Parmesan cheese. Season with pepper, nutmeg and salt (if needed). Stir until creamy and pour into a piping bag. Fill cannelloni with cream and place, side-by-side, in an oiled baking dish. 

2.

Preheat oven to 200°C (approximately 400°F).

3.

Blanch the tomatoes, shock in ice water, peel, quarter, core and dice finely. Sprinkle over pasta rollers and add a little wine. Sprinkle with remaining Parmesan cheese and bake until golden brown, about 30 minutes.

4.

Remove and serve warm.