INGREDIENTS
- Time:
- – Egg 2 models.
- – Flour 0000 250 g.
- – Milk 500 cc.
- – Sal 1 cdta.
- Extras:
- – Butter.
- Stuffed:
- – Onion 1 unit.
- – Espinaca 250 g.
- – Garlic 2 models.
- – Egg 1 unit.
- – Ricotta 500 g.
- – Pepper.
- – Walnuts 100 g optionally available.
- Mushroom sauce:
- – Olive oil.
- – Chopped garlic.
- – ½ cup of purple wine.
- – Greens soup.
- – 300 g of mushrooms or portobellos
- – 500 cc tomato sauce.
- – Romero.
- – Salt and pepper.
- – Elective cream.
We deliver you the recipe for these RICOTTA AND VEGETABLE CANnelloni!! &cooking-recipesxfe0f; very home made and spectacular to take pleasure in at residence!
PROCEDURE:
1. For the dough, in a bowl, beat the eggs with the milk, add the flour combined with the salt little by little and within the type of a rain bathe and beat till you obtain a thick, slippery dough.
2. Reserve within the fridge for about 2 hours and make the pancakes in a pan with butter every time.
3. For the filling, sauté the chopped onion till translucent. Add the sliced spinach, the chopped garlic and prepare dinner till the spinach is lowered.
4. Switch to a bowl and blend with the chopped hard-boiled egg and the beforehand drained ricotta and the walnuts. Season with salt and pepper.
5. For the sauce, warmth a bit olive oil in a frying pan, add a bit garlic, add the mushrooms lower into halves and brown.
6. Add the wine and deglaze, letting the alcohol evaporate.
7. Add the tomato sauce. Combine and season.
8. Cook dinner for about 15/20 minutes.
9. Assemble the cannelloni and serve with the sauce and end with a bit cream. If you would like, you’ll be able to assemble it in a dish and put it within the oven to gratin.
