Spinach Cannelloni with Pine Nuts

Ingredients

• 200 g ricotta
• 3 eggs
• Salt
• pepper (ground)
• 1 Garlic clove
• 2 EL pine nuts
• 400 g spinach
• 16 cannelloni
• 1 EL vegetable oil
• 100 g heavy cream
• 100 g freshly grated Parmesan
• 2 EL Butter

Instructions

1. 1.

   Preheat the oven to 200°C fan. Mix Ricotta with 1 Egg and season with salt and pepper.

2. 2.

   Press in the garlic, stir. Toast the pine nuts in a dry pan until golden yellow. Let cool, roughly chop and mix into the ricotta mixture. Wash, trim, and blanch the spinach in lightly salted boiling water until wilted. Drain, shock in cold water, then squeeze out excess moisture with hands and roughly chop. Add the spinach to the ricotta mixture and stir. Fill a piping bag fitted with a small round tip with the filling.

3. 3.

   Pip the filling into the cannelloni tubes.

4. 4.

   Brush an oven dish with oil and butter and arrange the cannelloni inside. Whisk the cream with the remaining eggs, season with salt and pepper, and pour over the cannelloni.

5. 5.

   Sprinkle Parmesan on top and dot with small butter lumps.

6. 6.

   Bake in the preheated oven for 40-45 minutes.