Cannelloni with vegetable filling

Ingredients for 3 servings:

• 1 large onion(s)
• 2 carrots
• 1 small kohlrabi
• 2 tbsp olive oil
• 150 g peas, frozen
• 3 tbsp parsley, freshly chopped
• 1 tbsp basil, freshly chopped
• 1 tbsp thyme, freshly chopped
• 5 tbsp white wine
• 250 g cannelloni
• 100 g crème fraîche
• 150 g cheese, grated (Pecorino or Parmesan)
• 50 g butter
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Finely chop the onion. Peel the carrots and cut into very fine sticks. Peel and finely dice the kohlrabi. Heat the oil and fry the onions until translucent. Add the prepared vegetables along with the peas, herbs, and wine, and sauté for 5 minutes, then let cool slightly. Precook the pasta, if necessary. Preheat the oven to 200°C. Season the vegetable mixture with salt and pepper, mix with the crème fraîche and 50g of pecorino, and fill the cannelloni with it. Grease a baking dish with butter and layer the cannelloni, sprinkle with the remaining cheese, and place knobs of butter on top. Bake for 20 minutes.