Cannelloni with Chicken and Ricotta Filling
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g peas, frozen
- 200 g carrot (s)
- 1 leek stick (s)
- 300 g chicken breast fillet (s)
- 250 g ricotta
- 12 cannelloni
- 1 onion (s)
- 40 g parmesan cheese
- 4 stalks thyme
- 30 g butter
- 30 grams flour
- 400 ml vegetable broth (or chicken broth)
- 150 g cream, reduced fat
- 1 tablespoon olive oil
- salt and pepper
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Peel, wash and finely dice the carrots. Also wash the leek and cut into fine slices. Wash the chicken fillet, roughly dice and chop in the blender (if you don`t have one at hand, finely dice the meat). Wash thyme, shake dry and chop.
- Heat the oil in a pan, fry the meat briefly in it, season with salt, pepper and paprika powder, add the diced carrots, peas and the leek and fry briefly. Add the thyme and deglaze everything with 150 ml of stock. Bring everything to a boil over high heat until the liquid has almost completely evaporated, then remove the pan from the stove and stir with the ricotta.
- Preheat the oven to 200 ° C. Grease a baking dish, fill the cannelloni with the chicken and ricotta mixture and place them side by side in the baking dish.
- Now peel and finely dice the onion and finely grate the parmesan. Heat the butter, sauté the onion cubes with the flour and deglaze with the broth and cream. Bring to the boil, stirring constantly, then stir in the grated Parmesan, melt in it and season the sauce with salt and pepper.
- Pour the sauce over the cannelloni (they should be completely covered) and cook in the oven for 35-40 minutes.
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