Stuffed cannelloni with spinach, crab and ricotta

Ingredients for 2 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 tsp olive oil
• 250 g leaf spinach
• 50 ml water
• 60 g ricotta
• 1 tsp lemon juice
• salt and pepper
• nutmeg
• 75 g crab
• 8 cannelloni
• 400 g tomatoes, pureed
• 1 tsp balsamic vinegar
• 2 tsp oregano, fresh leaves
• Cheese, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely dice the onion and crush the garlic. Heat the oil in a pan and fry the onions and garlic. Add the spinach, pour in the water, and sauté for about 2 minutes. Mix the ricotta and lemon juice and stir into the spinach. Season to taste with salt, pepper, and nutmeg. Stir in the crab. Briefly boil the cannelloni in salted water, but not long enough to soften them. Fill with the mixture and place in a baking dish. Mix the passata with the vinegar and oregano leaves, and season with salt and pepper. Pour over the cannelloni and sprinkle with cheese. Bake at 200°C for about 25 minutes.