John Myers
Contents
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Ingredients
- 750 g Frozen spinach leaves
- 1 medium sized Onion
- 1 small Clove of garlic
- 50 g Butter
- Salt
- 2 Eggs
- 250 g Ricotta
- 150 g Gorgonzola
- 250 g Cannelloni
- 40 g Flour
- 300 ml Vegetable broth
- 300 ml Milk
- Pepper from the grinder
- Freshly grated nutmeg
- 100 g Freshly grated Parmesan
- Basil
Instructions
- Let the spinach thaw, roughly chop. Peel off the onions and garlic and dice both finely. Sauté in 1/2 tbsp butter until translucent, add spinach, sauté briefly. Salt, set aside. Mix eggs, stir in ricotta. Crumble the Gorgonzola, mix everything with the spinach. Fill two thirds of the mass into the cannelloni. Place the pasta in a buttered (1/2 tbsp) baking dish.
- Preheat the oven to 200 ° C (fan oven 180 ° C). Melt 40 grams of butter in a saucepan, stir in the flour and sweat while stirring for 1-2 minutes. Pour in the stock, stir well with a whisk. Stir in the milk thoroughly Bring the sauce to the boil once. Season with salt, pepper and nutmeg. Stir in 50 g Parmesan. Pour the cup flour sauce over the cannelloni, sprinkle with the remaining Parmesan (50 g). Bake the cannelloni in the oven for approx. 45 minutes.
- Let the cannelloni rest for 10 minutes. To serve, sprinkle with basil.
Nutrition
Serving: 100gCalories: 154kcalCarbohydrates: 10.4gProtein: 7.6gFat: 8.9g
