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🍽️ Cannelloni filled with arugula-ricotta cream and crab meat

658 kcal · 30 min · 4 servings

Ingredients

• 1 handful arugula
• 200 g crab meat (can)
• 250 g ricotta
• 1 tsp lemon zest
• 100 g crème fraîche
• 200 g grated parmesan
• salt
• pepper (from the mill)
• 12 cannelloni
• 250 ml whipping cream

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan assistance.
2. 2. Wash the arugula under cold water.
3. 3. Remove all tough stems from the arugula.
4. 4. Shake the arugula dry.
5. 5. Finely chop the arugula.
6. 6. Set aside one to two tablespoons of the arugula for garnish.
7. 7. Drain the crab meat.
8. 8. Pick the crab meat into small pieces.
9. 9. Mix the remaining arugula with the crab meat.
10. 10. Add the ricotta to the mixture.
11. 11. Add the lemon zest to the mixture.
12. 12. Add the crème fraîche to the mixture.
13. 13. Add half of the parmesan to the mixture.
14. 14. Season the filling with salt.
15. 15. Season the filling with pepper.
16. 16. Fill the cannelloni with the arugula-ricotta mixture.
17. 17. Place the filled cannelloni in a baking dish.
18. 18. Stir the cream into the remaining parmesan.
19. 19. Pour the cream-parmesan mixture over the pasta.
20. 20. Bake the dish in the oven for 25 to 30 minutes.
21. 21. Remove the dish from the oven when it is golden brown.
22. 22. Garnish the finished dish with the reserved arugula.

Nutrition per serving

• kcal: 658
• Protein: 34 g · Fett/Fat: 51 g · Carbs: 18 g