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Asparagus cannelloni
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
- 500 g white asparagus, peeled, tips set aside, remainder cut into slices approx. 5 mm thick
- 500 g green asparagus, lower third peeled, tips set aside, remainder cut into slices approx. 5 mm thick
- 1 tbsp olive oil
- 250 g ricotta
- 0.5 tsp salt
- a little pepper
- 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
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- One wide oven tray (holding approx. 2 l)
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.
