Summary

Ingredients

• 300 g cannelloni
• 300 g ham, cooked
• 300 g spinach leaves, frozen
• 500 g ricotta
• 4 egg yolks
• 2 sprigs rosemary
• 2 sprigs thyme
• basil
• salt
• Pepper, freshly ground
• 2 cloves garlic)
• 400 g sweet cream
• 150 g parmesan, freshly rated
• olive oil

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Instructions

1. Cook the cannelloni al dente and rinse with cold water. Drain well in a colander.
2. Cut the ham into small cubes. Prepare the leaf spinach according to the instructions on the packet, season with salt and put the garlic cloves through the garlic press and stir into the spinach.
3. Puree the ricotta, the diced ham and the spinach with a hand blender. Fold in the egg yolks so that you get a squirtable mixture. Season the mixture with salt, pepper, thyme, basil and rosemary.
4. Halve the canellonis and place them vertically in a greased baking dish. Pour the filling into a piping bag and squirt into the vertical cannellonis.
5. Mix the cream with the parmesan cheese, season with salt and pepper and pour over the cannelloni. Then bake the whole thing at 200 ° Graf for 30 minutes.