- Ricotta cheese - 300 Grams (can be replaced with fat cottage cheese)
- Spinach - 150 Grams
- Eggs - 2 pieces
- Parmesan - 50 Grams
- Canneloni tubes - 6 pieces
- Cream (10%) - 400 Grams
Pipes cannelloni cook for 4 minutes in boiling water. Do not digest - otherwise they will fall apart, and all diligence will go wrong. We make a filling for our cannelloni. We knead spinach and ricotta with a fork, mixed with grated parmesan and two grated boiled eggs. Stir well. Cooked cannelloni is extracted from the water and with the help of a teaspoon very carefully stuffed with our stuffing. Try to do this as accurately as possible, without damaging or breaking the cannelloni. Piece fragile :) Again, carefully shift the cannelloni into a baking dish, pour cream, sprinkle with a small amount of Parmesan and bake for 20 minutes at 160 degrees. We take out and serve, decorating with fresh herbs. Bouill appetite!
Servings: 3