Cannelloni with ricotta

Ingredients for 4 servings:

• 800 g tomatoes
• 2 small onions
• 2 cloves garlic
• 3 tbsp herbs (thyme, oregano, basil), freshly chopped
• 1 bay leaf
• 1 pinch of salt
• 1 pinch(s) black pepper, freshly ground
• 200 g lasagna sheet(s)
• 1 pinch of salt
• 400 g ricotta
• 2 eggs
• 2 egg whites
• 100 g Parmesan, grated
• 1 pinch(s) nutmeg, grated
• Pepper, white

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

In this Italian classic, the cannelloni are rolled from lasagna sheets

For the sauce, blanch the tomatoes in boiling water. Then peel them and cut them into pieces, leaving the stems on. Peel and roughly chop the onions and garlic. Purée the tomatoes, onions, and garlic with a hand blender. Bring the tomato sauce to a 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 lasagna sheets in plenty of salted water until al dente. Drain, refresh, and allow to drain. Preheat the oven to 200 degrees Celsius. Mix together the ricotta, eggs, egg whites, and 80g of Parmesan cheese. Season the mixture with nutmeg, salt, and pepper. Place a little filling on each lasagna sheet. Roll up the lasagna sheets and place them seam-down next to each other in a shallow, non-stick ovenproof dish. Pour the tomato sauce over the cannelloni and sprinkle with 20g of Parmesan cheese. Bake in the oven for about 20 minutes. Tip: If you’re short on time and need to make it quickly, use ready-made cannelloni and fill them.