Cannelloni Stuffed with Kale and Ricotta

Main Dishes | World cuisine

⏳ Time

1 hour 30 minutes + 8 hours

🥕 Ingredients

🍽️ Servings

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 - 8 fl oz
Ricotta cheese - 8.8 oz
Ground Nutmeg - to taste
Kale - 14.1 oz
Tomatoes - 28.2 oz
Bay leaf - 1 piece
Mascarpone Cheese Unagrande - 8.8 oz
Grated Pecorino Pepato Cheese - 1.8 oz
Conchiglie Pasta - 7.1 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).