Baked Stuffed Cannelloni
Filled, baked cannelloni is a recipe with fresh ingredients from the herb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g wild garlic
- Salt
- 400 g ricotta
- 1 egg
- 100 g Parmesan (block)
- Pepper (freshly ground)
- Nutmeg (freshly grated)
- 16 cannelloni tubes (no pre-cooking required)
- Olive oil (for the dish)
- 8 tomatoes
- 120 ml dry white wine (or vegetable broth)
- basil (for garnish)
Instructions
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1.
Wash, trim and blanch the wild garlic in salted water for a short time. Shock it in ice water, drain and pat dry. Roughly chop and mix into the ricotta. Add the egg and grate half of the parmesan. Season with pepper, nutmeg and salt if needed. Combine all ingredients into a creamy filling. Fill a pastry bag with the mixture. Stuff the cannelloni tubes and arrange them side by side in four greased portion gratin dishes.
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2.
Preheat the oven to 200°C (400°F) with both fan and top heating.
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3.
Boil the tomatoes briefly, shock them, peel, quarter, seed and dice small. Sprinkle over the noodle rolls and pour a little wine on each. Grate the remaining parmesan on top and bake in the oven for about 30 minutes until golden brown. Add more liquid if necessary.
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4.
Remove from the oven and serve.
