Asparagus cannelloni

Asparagus cannelloni

Total: 50 Min. | Active: 30 Min.
vegetarian
Nutritional value / people: 618 kcal
, Fat: 34 g
, Carbohydrate: 46 g
, Protein: 28 g

Ingredients

4 people

Hint:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Filling

1tbsp olive oil
500g white asparagus, peeled, tips set aside, remainder cut into slices approx. 5 mm thick
500g green asparagus, lower third peeled, tips set aside, remainder cut into slices approx. 5 mm thick
0.5tsp salt
a little pepper
250g ricotta
50g grated Parmesan

Cannelloni

2 rolls of pasta dough

Sauce

1.5dl cream
70g grated Parmesan
0.5tsp salt
a little pepper

To garnish

0.5bunch lemon balm, finely chopped
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Utensils

One shallow baking dish (holding approx. 2 l), greased

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

Peeling asparagus

Peeling asparagus

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