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🍽️ Cannelloni stuffed with Ricotta-Spinach

523 kcal · 30 min · 4 servings

Ingredients

• 200 g Ricotta
• 3 eggs
• salt
• pepper (from the mill)
• 1 clove of garlic
• 2 tbsp pine nuts
• 400 g spinach
• 16 cannelloni
• 1 tbsp vegetable oil
• 100 g whipping cream
• 100 g freshly grated Parmesan
• 2 tbsp butter

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan-forced.
2. 2. Mix the ricotta with one egg.
3. 3. Season the mixture with salt and pepper.
4. 4. Press the garlic into the ricotta mixture and stir it in.
5. 5. Toast the pine nuts in a pan without fat until golden brown.
6. 6. Let the pine nuts cool down.
7. 7. Roughly chop the cooled pine nuts.
8. 8. Stir the chopped pine nuts into the ricotta mixture.
9. 9. Wash the spinach thoroughly.
10. 10. Remove the tough stems and any unwanted parts from the spinach.
11. 11. Wilt the spinach in a little boiling salted water.
12. 12. Drain the spinach.
13. 13. Shock the spinach with cold water.
14. 14. Let the spinach drain well.
15. 15. Squeeze the spinach with your hands to remove excess liquid.
16. 16. Roughly chop the spinach.
17. 17. Stir the chopped spinach into the ricotta mixture.
18. 18. Fill the mixture into a piping bag with a star tip.
19. 19. Pipe the filling into the cannelloni.
20. 20. Brush a baking dish with oil and butter.
21. 21. Place the filled cannelloni into the prepared dish.
22. 22. Whisk the cream with the remaining eggs.
23. 23. Season the egg cream with salt and pepper.
24. 24. Pour the egg cream over the cannelloni.
25. 25. Sprinkle the parmesan over the top.
26. 26. Add butter in small flakes on top.
27. 27. Bake the cannelloni in the preheated oven for 40 to 45 minutes.

Nutrition per serving

• kcal: 523
• Protein: 25 g · Fett/Fat: 39 g · Carbs: 19 g