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Asparagus cannelloni
30 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 618
  • Fat about 34g
  • Carbohydrates about 46g
  • Protein about 28g
This is needed
This is needed for 4 people
Filling
  • 1 tbsp olive oil
  • 500 g white asparagus, peeled, tips set aside, remainder cut into slices approx. 5 mm thick
  • 0.5 tsp salt
  • 500 g green asparagus, lower third peeled, tips set aside, remainder cut into slices approx. 5 mm thick
  • a little pepper
  • 250 g ricotta
  • 50 g grated Parmesan
Cannelloni
  • 2 rolls of pasta dough
Sauce
  • 1.5 dl cream
  • 70 g grated Parmesan
  • 0.5 tsp salt
  • a little pepper
To garnish
  • 0.5 bunch lemon balm, finely chopped
Tools
  • One wide oven tray (holding approx. 2 l)
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And that's how it's done
And that's how it's done
Filling
Heat the oil in a non-stick frying pan. Stir fry the asparagus pieces for approx. 8 mins., season, puree, leave to cool. Add the ricotta and parmesan, mix well.
Cannelloni
Cut the pasta dough in half crosswise, then cut lengthwise into four equal pieces. Spoon approx. 2 1/2 tbsp of filling onto each piece of pasta, place approx. 2 of the reserved asparagus tips in the middle of each, roll up. Transfer to the prepared baking dish, reserving approx. 4 tbsp of filling.
Sauce
Combine the cream, cheese and reserved filling, season, pour over the cannelloni.
To bake
Approx. 20 mins. in the centre of an oven preheated to 220°C, remove.
To garnish
Sprinkle with lemon balm.