Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Cannelloni
Sauce
To garnish
Utensils
One wide oven tray (holding approx. 2 l)
How it's done
Filling
Heat the oil in a non-stick frying pan. Stir fry the asparagus pieces for approx. 8 mins., season, puree, leave to cool.
Add the ricotta and parmesan, mix well.
Cannelloni
Cut the pasta dough in half crosswise, then cut lengthwise into four equal pieces. Spoon approx. 2 1/2 tbsp of filling onto each piece of pasta, place approx. 2 of the reserved asparagus tips in the middle of each, roll up. Transfer to the prepared baking dish, reserving approx. 4 tbsp of filling.
Sauce
Combine the cream, cheese and reserved filling, season, pour over the cannelloni.
To bake
Approx. 20 mins. in the centre of an oven preheated to 220°C, remove.
To garnish
Sprinkle with lemon balm.
How-tos
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