Cannelloni with Cheese Cream Filling

Ingredients

• 1 handful Arugula
• Salt
• 80 g walnut kernels
• 1 Garlic clove
• 400 g ricotta
• 80 g grated hard goat cheese (e.g., Ibores)
• pepper (ground)
• 8 cannelloni (unpreheated)
• soft butter (for the dish)
• 150 ml Vegetable broth

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Wash, trim, and blanch the arugula in salted water. Shock in ice water, drain, pat dry, then finely chop. Reserve some walnuts for garnish; chop the rest. Peel and finely chop the garlic. Mix the goat cheese, 2 tbsp hard cheese, and walnuts well. Fold in the arugula and season with salt and pepper. Fill a pastry bag with the mixture. Stuff the cannelloni and arrange side by side in a buttered baking dish. Pour the broth over them and sprinkle with remaining goat cheese. Bake for about 25 minutes, spooning broth over the pasta occasionally.

3. 3.

   Plate and garnish with reserved walnuts (or briefly toast in the oven if desired).