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
Cannelloni with Ricotta
Cannelloni with Ricotta

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Tip: If time is short and you want it to be quick, take ready-made cannelloni and fill them.

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