Cannelloni with ricotta spinach and classic pesto(Featured Chef Viviane Verheyen)
| Category: | Main course Pasta Lunch Oven Viviane Veheyen |
| Seasons | |
| Cuisine Type | Italian |
| Tags: |
Ingredients
For
4
Persons
Ingrediënten
| 4 sheet(s) Lasagna, cooked |
| 500 g Spinach |
| 300 g Ricotta |
| 1 lump Butter |
| Pepper and Salt |
| Pesto |
Cannelloni with ricotta spinach and classic pesto Directions
- Wash and steal the spinach and let it sink in some butter, drain and immediately cool off under cold running water.
- Put the spinach in a towel and wring as dry as possible.
- Mix the wrinkled spinach with the ricotta cheese, season with salt and pepper and mix in a bowl or food processor.
- Place a layer of this mixture on each sheet of lasagna. Stay 1 cm from the edge and roll up the lasagna.
- Brush the rolls with olive oil and warm before serving in a pre-heated oven at 160 ° C (approximately 10 minutes) or in the microwave (750 watts, +/- 4 minutes)
Recipe notes
Nutrition facts
vegetarian
Per Serving
