Cannelloni with ricotta cheese, cauliflower and radicchio lettuce

5 OS
Main dich
60 minutes

From all components prepare the dough and roll it out thinly. Afterwards cut squares of dough (ca. 10 cm), cook them and drain off (You can buy also ready cannelloni’s). Blanch the cauliflower, blend it and put in a bowl. Stir all components of the stuffing in a bowl. Then apply the hardened stuffing on pasta squares and fold them in rolls. On cake pan greased with butter place the prepared cannelloni. Heat up the sour cream in a sauce pan (but do not boil it), smear the cannelloni with it, sprinkle parmesan cheese on top. Put them into an up to 180°C preheated oven and bake for approx. 15 minutes. Serve on a plate garnished with salads.

Shopping list

200 ml sour cream 36%

100 g parmesan

30 g butter

salt, pepper

lettuce for decoration

Pasta:

200 g flour

2 eggs

salt

Stuffing:

Cauliflower Hortex – 1 package

200 g ricotta cheese

100 g radicchio lettuce

100 g parmesan

2 yolks

salt, pepper

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