Stuffed Cannelloni with Spinach, Prawns and Ricotta

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 onion (s)
  • 1 clove garlic
  • 1 teaspoon olive oil
  • 250 g spinach leaves
  • 50 ml water
  • 60 g ricotta
  • 1 teaspoon lemon juice
  • salt and pepper
  • nutmeg
  • 75 g crabs
  • 8 cannelloni
  • 400 g tomato (s), passed
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons oregano, fresh leaves
  • Cheese, grated
Stuffed Cannelloni with Spinach, Prawns and Ricotta
Stuffed Cannelloni with Spinach, Prawns and Ricotta

Instructions

  1. Finely dice the onion, mash the garlic. Heat the oil in a pan and fry the onions and garlic in it. Add the spinach, pour in the water and steam everything for about 2 minutes.
  2. Mix the ricotta and lemon juice and fold into the spinach. Season to taste with salt, pepper and nutmeg. Fold in the crabs.
  3. Briefly pre-cook the cannelloni in salted water, but not so long that they become soft. Fill with the mixture and place in a baking dish.
  4. Mix the tomatoes with the vinegar and the oregano leaves and season with salt and pepper. Pour over the cannelloni and sprinkle the casserole with cheese.
  5. Bake at 200 ° C for about 25 minutes.

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