Cannelloni with summer vegetables and pine nuts

Name: Cannelloni with summer vegetables and pine nuts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Courgette; 2 Tomatoes; 1 (approx. 250 g) small aubergine; 1 Onion; 2 Garlic cloves; 75 g Pine nuts; 3 Stem(s) Thyme; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Ricotta; 120 g Parmesan cheese; 250 g Whipped cream; 20 Cannelloni rolls (approx. 10 g each)

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Courgette
2 Tomatoes
1 (approx. 250 g) small aubergine
1 Onion
2 Garlic cloves
75 g Pine nuts
3 Stem(s) Thyme
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Ricotta
120 g Parmesan cheese
250 g Whipped cream
20 Cannelloni rolls (approx. 10 g each)

Directions

1
Wash, clean and dice the vegetables. Peel onion and garlic. Chop the onions finely. Press garlic through a garlic press. Roast 40 g pine nuts in a pan without fat. Wash thyme, shake dry and chop leaves coarsely.
2
Heat the oil in a pot. Fry the aubergine and courgette for about 5 minutes while turning. Add onion and garlic and fry for another 3-4 minutes. Add tomatoes and roasted pine nuts, season with salt and pepper and place in a bowl.
3
Stir in the ricotta and thyme.
4
Grate parmesan. Bring the cream to the boil and stir in 80 g parmesan. Season to taste with salt and pepper. Put some Parmesan cream in an ovenproof dish (approx. 12 x 25 cm). Fill the cannelloni with the vegetables and place them in 2 layers in the baking dish.
5
Pour parmesan cream over it. Sprinkle the remaining Parmesan and pine nuts over it and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes.