Cannelloni with Ricotta
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g tomato (s)
- 2 small onions
- 2 cloves garlic
- 3 tablespoon herbs (thyme, oregano, basil), freshly chopped
- 1 bay leaf
- 1 pinch (s) salt
- 1 pinch (s) black pepper from the mill
- 200 g lasane plate (s)
- 1 pinch (s) salt
- 400 g ricotta
- 2 egg (s)
- 2 egg whites
- 100 g parmesan, rated
- 1 pinch (s) nutmeg, grated
- Pepper White
Print Recipe
Pin Recipe Instructions
- For the sauce, scald the tomatoes with boiling hot water. Then peel the skin and cut into pieces without a stalk. Peel and roughly chop the onions and garlic. Puree the tomatoes, onions and garlic with a hand blender. Bring the tomato sauce to the boil in a saucepan, season with the fresh herbs, bay leaf, salt and pepper. Then simmer for about 8 minutes.
- For the cannelloni, cook the lasagne sheets in plenty of salted water until they are al dente. Drain, quench and drain. Preheat the oven to 200 degrees.
- Mix together the ricotta, eggs, egg white and 80 g parmesan. Season the mixture with nutmeg, salt and pepper. Put some filling on each lasagne sheet. Roll up the lasagne sheets and place them side by side in a flat, coated ovenproof dish, seams down. Pour the tomato sauce over the cannelloni and sprinkle with 20 g of parmesan. Baked in the oven for about 20 minutes.
- Tip: If time is short and you want it to be quick, take ready-made cannelloni and fill them.
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