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Recipe by Emporion
Cannelloni with ricotta are a classic of Italian cuisine. This dish uses egg cannelloni filled with a delicious mixture of ricotta, spinach, cooked ham, and Parmesan cheese. Everything is then baked au gratin with a tasty béchamel sauce. The recipe is simple to prepare but takes a little time. Cannelloni with ricotta are a tasty and hearty first course, perfect for a family dinner or a special occasion.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Cook the spinach for 10 minutes with a knob of butter and a little salt
Step 2 of 3: Combine the ricotta with the spinach, 2 tablespoons of Parmesan, nutmeg, salt, and pepper
Step 3 of 3: Add the ready-made sauce to the baking dish.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving444 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,225 kJ771 kcal | 727 kJ174 kcal |
| Fat | 23.68 g | 5.34 g |
| of which saturated fatty acids | 9.18 g | 2.07 g |
| Carbohydrates | 107.46 g | 24.23 g |
| of which sugars | 13.13 g | 2.96 g |
| Fibre | 5.77 g | 1.3 g |
| Protein | 31.22 g | 7.04 g |
| Salt | 0.62 g | 0.14 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
