Cannelloni with ricotta spinach and classic pesto
Facile
Très bon marché
Tasty cannelloni with a filling of fresh spinach, ricotta and pesto.
 

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Catégorie: Plat principal Pâtes Lunch Four Viviane Veheyen
Saisons
Cuisine Type Italienne
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Ingrédients

Pour 4 Personnes

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 Instructions

    • 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)
     

Notes recette

 
 

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