Cannelloni with broccoli and cream cheese filling in tomato sauce and arugula salad

Ingredients for 2 servings:

• 250 g broccoli
• 100 g cream cheese
• 1 egg(s)
• 30 g Parmesan, freshly grated
• 250 g pasta dough
• 200 g pizza tomatoes
• 20 g tomato paste
• 100 g arugula
• 2 tbsp oil
• 1 tbsp vinegar
• salt and pepper
• Herbs, Italian
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

creamy, vegetarian and simple

Remove the stems from the broccoli. Separate the florets into small pieces and cut the stems into 0.5 cm cubes. Cook in boiling salted water for 10 minutes until tender. Cut a roll of pasta dough in half. You only need one half. Lay it out and cut it into 10 equal pieces. Drain the cooked broccoli and return it to the pot. Add the cream cheese and egg and puree with an immersion blender. Season the mixture generously with salt and pepper. Place approximately 2 tablespoons of the mixture in the center of the divided pasta sheets. Roll them up and place them side by side in a greased 30 x 20 cm baking dish. Mix the pizza tomatoes with 100 ml of water and tomato paste, season generously with salt, pepper, and herbs, and pour over the cannelloni. Sprinkle with Parmesan cheese and bake for 25 minutes in a preheated oven at 200 °C. Wash and dry the arugula. For the dressing, combine oil, vinegar, and 1 tablespoon of cold water and season with salt and pepper. Just before serving, drizzle over the arugula and arrange the cannelloni on plates.