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🍽️ Cannelloni with creamy goat cheese and rocket filling

448 kcal · 30 min · 4 servings

Ingredients

• 1 handful arugula
• salt
• 80 g walnuts
• 1 clove garlic
• 400 g ricotta
• 80 g grated hard goat cheese (e.g. Ibores)
• pepper (from the mill)
• 8 cannelloni (no pre-cooking)
• soft butter (for the dish)
• 150 ml vegetable broth

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Set the heating function to top and bottom heat.
3. 3. Wash the rocket thoroughly.
4. 4. Remove any damaged leaves.
5. 5. Briefly dip the rocket into boiling salted water.
6. 6. Note: This short cooking process is called blanching.
7. 7. Immediately cool the rocket in ice water.
8. 8. Let the water drain off.
9. 9. Pat the rocket dry with a cloth.
10. 10. Finely chop the greens.
11. 11. Set aside a few walnuts.
12. 12. Use these nuts later for decoration.
13. 13. Finely chop the rest of the walnuts.
14. 14. Peel the garlic clove.
15. 15. Finely chop the garlic as well.
16. 16. Take a bowl.
17. 17. Add the garlic to the bowl.
18. 18. Add the chopped walnuts.
19. 19. Add the goat cream cheese.
20. 20. Add two tablespoons of grated hard cheese.
21. 21. Mix the ingredients in the bowl well.
22. 22. Fold the rocket into the cheese mixture.
23. 23. Season the filling with salt.
24. 24. Season the filling with pepper.
25. 25. Fill the cheese cream into a piping bag.
26. 26. Fill the cannelloni tubes with the cream.
27. 27. Plate the finished cannelloni.
28. 28. Garnish them with the reserved walnuts.
29. 29. Serve the cannelloni.

Nutrition per serving

• kcal: 448
• Protein: 19 g · Fett/Fat: 36 g · Carbs: 13 g