Asparagus cannelloni with ricotta sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the asparagus, cut off the woody ends. Bring 3/4 litres of water and a little salt to the boil, place the asparagus inside and cook covered for about 5 minutes. Lift out the asparagus, drain and let it cool down. Pick up the asparagus water. For the sauce, heat the fat in a pot and sauté the flour in it.

2. 2

   Add 1/2 litre asparagus water and milk while stirring, bring to the boil and simmer for about 5 minutes. In the meantime wash and quarter the tomatoes and remove the seeds. Cut the flesh into small cubes. Wash basil, dab dry and cut into fine strips, except for a little to garnish. Stir the ricotta and instant broth into the sauce and season with salt and pepper. Finally add basil to the sauce and keep warm. Place 2 asparagus spears in a pasta roll and wrap each roll with a slice of Parma ham. (Fill about 16 cannelloni). Place the filled rolls in a greased casserole dish and pour the ricotta sauce over them. Sprinkle with tomato cubes and bake in a preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes.

3. 3

   Stir the ricotta and instant broth into the sauce and season with salt and pepper. Finally add basil to the sauce and keep warm. Place 2 asparagus spears in a pasta roll and wrap each roll with a slice of Parma ham. (Fill about 16 cannelloni). Place the filled rolls in a greased casserole dish and pour the ricotta sauce over them. Sprinkle with tomato cubes and bake in a preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes. Serve garnished with basil and cherry tomatoes

Nutrition Facts

KCAL
610 kcal

CARBS
50 g

FATS
32 g

PROTEINS
25 g