🍽️ Vegetable Cannelloni with Goat Cheese

Name: Vegetable Cannelloni with Goat Cheese
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g firm wheat flour; 5 egg yolks; 7 tbsp water; salt; 1 pinch saffron powder; 2 garlic cloves; 1 onion; 1 tbsp tomato paste; 3 tbsp olive oil; 1 can tomatoes (approx. 800g); 1 tsp thyme (dried); salt; pepper (from the mill); 2 carrots; zucchini; 2 celery stalks; 1 red bell pepper; 100 g frozen peas; 4 tbsp butter; salt; pepper (from the mill); 300 g goat cream cheese; 2 egg yolks; 2 tsp fresh thyme leaves (chopped); 1 ripe Crottin de Chavignol (French goat cheese); 60 g Parmesan (freshly grated); thyme leaves (for garnish)

550 kcal · 30 min · 4 servings

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Ingredients

300 g firm wheat flour
5 egg yolks
7 tbsp water
salt
1 pinch saffron powder
2 garlic cloves
1 onion
1 tbsp tomato paste
3 tbsp olive oil
1 can tomatoes (approx. 800g)
1 tsp thyme (dried)
salt
pepper (from the mill)
2 carrots
zucchini
2 celery stalks
1 red bell pepper
100 g frozen peas
4 tbsp butter
salt
pepper (from the mill)
300 g goat cream cheese
2 egg yolks
2 tsp fresh thyme leaves (chopped)
1 ripe Crottin de Chavignol (French goat cheese)
60 g Parmesan (freshly grated)
thyme leaves (for garnish)

Instructions

1. Knead the dough from the specified ingredients until it is smooth and pliable.
2. Shape the dough into a ball and let it rest at room temperature for about 20 minutes.
3. Roll out the dough thinly and cut it into squares with a side length of 10 cm.
4. Cook the dough squares in plenty of boiling salted water with a splash of olive oil until al dente.
5. Drain the pasta and let them cool in a bowl of cold water.
6. Peel the onion and garlic cloves and dice them finely.
7. Sweat the onion and garlic mixture in hot olive oil.
8. Stir in the tomato paste and let it sweat briefly.
9. Add the tomatoes with their juice and mash them with a potato masher.
10. Season the sauce with thyme, salt, and pepper.
11. Let the sauce simmer for about 30 minutes.
12. Wash and trim the vegetables and cut them into small cubes.
13. Melt the butter in a pan.
14. Sweat the vegetable cubes and peas in the butter for 5 minutes.
15. Season the vegetable mixture with salt and pepper.
16. Let the vegetable filling cool down.
17. Mix the fresh goat cheese with the egg yolks and thyme.
18. Add the coarsely grated or diced Crottin cheese.
19. Stir the cooled vegetable mixture into the cheese filling.
20. Season the filling strongly once more.
21. Lay out the cooled pasta sheets.
22. Spread the filling over half of each pasta sheet.
23. Roll up the pasta sheets.
24. Place the cannelloni side by side in a greased rectangular baking dish.
25. Distribute the tomato sauce evenly over the cannelloni.
26. Sprinkle the cannelloni with grated Parmesan.
27. Preheat the oven to 200 degrees (convection or top/bottom heat).
28. Bake the cannelloni in the preheated oven on the middle rack for about 20 to 25 minutes.
29. Sprinkle the finished cannelloni with fresh thyme leaves.
30. Serve the cannelloni hot.
31. Tip: You can use ready-made pasta rolls from the supermarket instead of homemade cannelloni if you prefer.

Nutrition per serving

kcal: 550
Protein: 20 g · Fett/Fat: 30 g · Carbs: 50 g