Cannelloni Stuffed with Kale and Ricotta
Main Dishes • World
Description
Cannelloni stuffed with kale and ricotta
Ingredients
- Butter to taste
- Olive Oil to taste
- Onion 1 piece
- Minced garlic 2 cloves
- Thyme 2 stems
- Apple Wine 10 fl oz
- Ricotta cheese 10 oz
- Ground Nutmeg to taste
- Kale 15 oz
- Tomatoes 30 oz
- Bay leaf 1 piece
- Mascarpone Cheese Unagrande 10 oz
- Grated Pecorino Pepato Cheese 0 oz
- Conchiglie Pasta 5 oz
Step-by-Step Guide
Step 1
Heat some butter and olive oil in a pan. Sauté the onion until soft, then add half of the garlic and all the thyme. Sauté for another minute, then pour in the wine. Simmer on low heat until reduced by half, then add the ricotta, nutmeg, and salt. Add the kale and cook until soft (add 1-2 tablespoons of water if necessary). Let it cool slightly.
Step 2
Preheat the oven to 180°C (350°F). Using a teaspoon, fill the cannelloni with the prepared mixture and arrange them in a single layer on a baking sheet.
Step 3
Sauté the remaining garlic in 1 tablespoon of oil for 1 minute, add the tomatoes and bay leaf. Simmer on low heat for 10 minutes until the tomatoes are soft, adding 1 tablespoon of water to achieve a sauce-like consistency. Season with salt and pour over the prepared cannelloni (the sauce should completely cover them).
Step 4
Mix the mascarpone and Parmesan and season with salt. Spoon it over the cannelloni. Bake for 30-35 minutes until golden brown. Serve immediately or let cool, cover with foil, and freeze. Before serving, transfer to the refrigerator overnight to thaw, then re-bake for 20-30 minutes (until heated through).
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