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Asparagus cannelloni with spinach

Asparagus cannelloni with spinach
Quantity Ingredient
Salt
250 g Frozen spinach
1 Onions
Garlic
20 g Butter
20 g Wheat Flour Type 405
0,3 l Milk
100 g Ricotta Fresh cheese
White Pepper
100 g Cannelloni Noodles
50 g Fresh Parmesan cheese
450 g Frozen asparagus

Asparagus cannelloni with spinach can be prepared out of season with frozen asparagus and spinach. Preheat the oven to 200°. Peeled asparagus deep-frozen 2 minutes in hot salted water lay. Drain and cut to the length of the cannelloni. Cut the remains of the asparagus into small pieces and later add to the sauce. Defrost and squeeze the spinach. Brown the onions and garlic in butter. Sprinkle with flour, sweat and stir in milk. Add the spinach and asparagus leftovers to the sauce. Stir in the ricotta and season with white pepper and salt. Pour the asparagus spears into the cannelloni. Pour some spinach sauce into a casserole dish, spread cannelloni on top and cover with sauce. Grate the fresh Parmesan cheese, sprinkle over the cannelloni and bake on the middle shelf for 30 minutes.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
662 kcal
64 g
34 g
29 g

(C)opyright by Marions Kochbuch