CookEatShare также доступен на языке: English
Закрыть

Рецепт Ricotta And Spinach Cannelloni

click to rate
0 голосов | 634 визита
Порций: 4

Ингредиенты

Cost per serving $1.86 view details
  • 2 Tbsp. extra virgin extra virgin olive oil
  • 1/2 med onion finely minced
  • 3 x garlic cloves, peeled and crushed
  • 300 ml tomato puree
  • 1/2 tsp sugar
  • 1 bn spinach or possibly 100g cooked
  • 250 gm ricotta cheese
  • 25 gm parmesan
  • 20 gm butter or possibly margarine
  • 30 gm cornflour
  • 300 ml reduced fat lowfat milk
  • 1/4 tsp grnd mace or possibly nutmeg
  • 1 c. minced parsley
  • 10 x cannelloni tubes, (the kind which do not need pre-cooking)
  •     Salt and Pepper to season

Инструкции

  1. Simmer minced onion and crushed garlic in 1 Tbsp oil till softened.
  2. Stir in tomato pulp or possibly puree (not the concentrated paste) and sugar. Remove from heat. Pour into baking dish and spread over surface.
  3. Wash spinach and drain. Remove stalks. Chop leaves.
  4. In the pan which cooked the sauce (washing unnecessary), put remaining oil and cook spinach for two min.
  5. Transfer to mixing bowl and allow to cold a little then stir in ricotta, parmesan, grating of mace or possibly nutmeg, and white pepper. Leave mix to cold.
  6. In same pan (again, washing unnecessary), heat butter or possibly margarine. Add in cornflour and cook one minute on low heat.
  7. Slowly add in lowfat milk, stirring constantly till sauce thickens. Add in minced parsley. Season to taste.
  8. With spoon or possibly piping bag, fill cannelloni tubes with spinach and cheese mix.
  9. Place the filled tubes on the tomato sauce in a baking dish.
  10. Once all are filled and in the dish, cover the tubes with the parsley bechamel sauce. Sprinkle with parmesan cheese.
  11. Cover with foil and bake for at least 45 min at 180 C, removing foil twenty min before end of cooking time, to allow to brown.
  12. Leftover potential: Good. May be reheated or possibly refreshed by adding more sauce topping.

Nutrition Facts

Amount Per Serving %DV
Serving Size 335g
Recipe makes 4 servings
Calories 343  
Calories from Fat 189 55%
Total Fat 21.33g 27%
Saturated Fat 9.77g 39%
Trans Fat 0.0g  
Cholesterol 47mg 16%
Sodium 604mg 25%
Potassium 1004mg 29%
Total Carbs 24.82g 7%
Dietary Fiber 4.3g 14%
Sugars 9.47g 6%
Protein 16.35g 26%
Насколько вам нравится данный рецепт?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment