138 ricette

Cannelloni with ricotta and pumpkin

ingredienti

persone

6

Sale

to taste

Pepe

to taste

Formaggio grattuggiato

3 spoons

Uova

2 unit

Burro

120 grams

Scamorza fresca

150 grams

Zucca

500 grams

Ricotta

300 grams

Cannelloni

500 grams

Rosmarino fresco

3 grams

Cannelloni with ricotta and pumpkin

Cannelloni with ricotta and pumpkin

pronta in

2 ore

difficoltà

categoria

Primi Piatti
da Italia - Puglia

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

vegetariano con glutine con uova con lattosio

Foto Ricetta Cannelloni with ricotta and pumpkin

And a dish that speaks for itself, is good and beautiful to see and eat, if we have guests we make a good impression. It is a different way to eat pumpkin.

Foto preparazione Cannelloni with ricotta and pumpkin

step 1

To clarify this recipe I've made with homemade cannelloni and I made 12 cannelloni, if you buy them you set you.
Foto preparazione Cannelloni with ricotta and pumpkin

step 2

We clean the pumpkin and get it into slices, we coat a baking sheet with parchment paper, and put the pumpkin with 1rametto rosemary.
Foto preparazione Cannelloni with ricotta and pumpkin

step 3

Let's bring in the preheated oven and bake for 30 minutes at 250g, it must become colorcolor gold.
Foto preparazione Cannelloni with ricotta and pumpkin

step 4

In a bowl we put the ricotta passed to the passing of vegetables, egg, cheese, smoked cheese, salt and pepper and amalgamiamo all.
Foto preparazione Cannelloni with ricotta and pumpkin

step 5

In a saucepan put 40g of butter, let melt, take the pumpkin from the oven and let flavor. we adjust salt and pepper.
Foto preparazione Cannelloni with ricotta and pumpkin

step 6

When it gets cold the 'add to the ricotta passing through a vegetable, we put it in the fridge for 1 hour if we do day earlier is better.
Foto preparazione Cannelloni with ricotta and pumpkin

step 7

We take the cannelloni and farciamo them with ricotta cheese and arrange them in a frying pan.
Foto preparazione Cannelloni with ricotta and pumpkin

step 8

In a saucepan we put the remaining butter and the sprig of rosemary, which will serve to flavor the butter, let it melt.
Foto preparazione Cannelloni with ricotta and pumpkin

step 9

Take the dish of cannelloni and pour the melted butter and grated cheese, we bring in the oven at 200g until innizia to form a golden crust.
Foto preparazione Cannelloni with ricotta and pumpkin

step 10

Let us serve them hot and enjoy your meal.

fabbisogno giornaliero (per persona)

Main +

Calories 650.21 kcal n.d.

Fat 30.42 g n.d.

Carbohydrates 74.09 g n.d.

Protein 25.32 g n.d.

Fibers 2.78 g n.d.

Water 75.64 g n.d.

Ashes 2.11 g n.d.

Sugars 5.12 g n.d.

Starch 56.75 g n.d.

Minerals +

Calcium 334.53 mg n.d.

Sodium 320.78 mg n.d.

Phosphorus 385.54 mg n.d.

Potassium 544.64 mg n.d.

Iron 1.84 mg n.d.

Magnesium 55.2 mg n.d.

Zinc 2.21 mg n.d.

Copper 0.32 mg n.d.

Manganese 0.81 mg n.d.

Selenium 16.7 mcg n.d.

Fluorine 0.82 mcg n.d.

Vitamins +

A 310.22 mcg n.d.

A IU 804.53 IU n.d.

A RAE 219.88 mcgRAE n.d.

B1 0.1 mg n.d.

B2 0.25 mg n.d.

B3 1.48 mg n.d.

B5 0.78 mg n.d.

B6 0.16 mg n.d.

B9 0.0 mcg n.d.

B12 0.34 mcg n.d.

C 0.11 mg n.d.

E 0.91 mg n.d.

B12 added 0.0 mcg n.d.

D 0.71 mcg n.d.

K 2.15 mcg n.d.

Lipids +

Monounsaturated 6.4 g n.d.

Polyunsaturated 1.57 g n.d.

Saturated 14.11 g n.d.

Cholesterol 128.73 mg n.d.

Amino acids +

Phenylalanine 1.02 g n.d.

Isoleucine 0.9 g n.d.

Histidine 0.57 g n.d.

Leucine 1.75 g n.d.

Lysine 1.17 g n.d.

Methionine 0.37 g n.d.

Tyrosine 0.66 g n.d.

Threonine 0.78 g n.d.

Tryptophan 0.27 g n.d.

Valine 1.06 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio