We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Autumn Vegetable and Ricotta Cannelloni
Autumn Vegetable and Ricotta Cannelloni

Autumn Vegetable and Ricotta Cannelloni
A sophisticated vegetarian dish featuring seasonal autumn vegetables and creamy ricotta, elegantly presented in a fine dining style.
Autumn Vegetable and Ricotta Cannelloni

This meal provides a balanced intake of carbohydrates, proteins, and vegetables, supporting a healthy vegetarian diet while offering a gourmet dining experience.

Ingredients:
1
Servings
  • 100
    g
     cannelloni
  • 150
    g
     ricotta
  • 100
    g
     spinach
  • 100
    g
     butternut squash
  • 20
    g
     parmesan
  • 10
    ml
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     nutmeg
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Autumn Vegetable and Ricotta Cannelloni
Instructions:
  1. Preheat the oven to 180°C.
  2. Peel and dice the butternut squash, then roast in the oven for about 20 minutes until tender.
  3. In a pan, heat olive oil over medium heat and sauté minced garlic until fragrant.
  4. Add spinach to the pan and cook until wilted.
  5. In a bowl, mix ricotta, roasted butternut squash, sautéed spinach, and a pinch of nutmeg.
  6. Fill each cannelloni tube with the ricotta mixture.
  7. Place filled cannelloni in a baking dish and sprinkle with grated parmesan.
  8. Bake in the oven for about 20 minutes until golden brown.
  9. Serve hot, garnished with fresh herbs if desired.
Nutrition Per Serving 489 g Per 100g
Energy 875.7 kcal 179 kcal
Protein 40 g 8.2 g
Fibre 7.8 g 1.6 g
Salt 0.8 g 0.2 g
Sugar 9.6 g 2.0 g
Carbohydrates 94.5 g 19.3 g
Fat 38.9 g 8.0 g
  • 100
    g
     cannelloni
  • 150
    g
     ricotta
  • 100
    g
     spinach
  • 100
    g
     butternut squash
  • 20
    g
     parmesan
  • 10
    ml
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     nutmeg
1
Servings
0

Preheat the oven to 180°C.

Peel and dice the butternut squash, then roast in the oven for about 20 minutes until tender.

In a pan, heat olive oil over medium heat and sauté minced garlic until fragrant.

Add spinach to the pan and cook until wilted.

In a bowl, mix ricotta, roasted butternut squash, sautéed spinach, and a pinch of nutmeg.

Fill each cannelloni tube with the ricotta mixture.

Place filled cannelloni in a baking dish and sprinkle with grated parmesan.

Bake in the oven for about 20 minutes until golden brown.

Serve hot, garnished with fresh herbs if desired.

Contact About
Privacy Policy Terms of Service Sitemap