INGREDIENTS
- Time
- Meals 300 gr
- Yemas 11 u
- Water if essential
- Fillings 1
- Bolognese 1 kg
- Mozzarella cheese to gratin
- Relleno 2 Pesto
- Basil leaves. 1 handful
- Spinach leaves ½ bundle
- Garlic 1 clove.
- Ricotta 100 gr
- Grated cheese 100 g.
- Walnuts 100 g.
- Salt and pepper.
- Olive oil.
- For the meeting
- Tomato sauce
- Grated cheese
- Basil leaves
Do you know this model of cannelloni? Do not miss it, this is the recipe:
1-For the dough, knead till you get hold of a agency dough and let it relaxation, stretch with the pasta linda. Then minimize rectangles of 10 cm x 15,
Pour in salted water and cease cooking in chilly water, put aside.
2-For the pesto, place the basil leaves, spinach, garlic in a container, combine with just a bit oil till you get hold of a easy paste.
so mild, add the grated cheese and walnuts. Add the ricotta, season with salt and pepper.
3-To assemble the spiralized cannelloni, place the Bolognese sauce on the blanched dough, unfold it evenly and roll it up.
4-Place in an oven-safe dish with a little bit tomato sauce and sprinkle with a little bit mozza and parmesan, convey to gratinate.
5-For the opposite rolls, unfold the blanched dough with the inexperienced pesto with ricotta, roll it up and minimize it into 4 rolls.
6-Place on a platter with the tomato sauce base and convey to gratin.
