Cannelloni di magro are a typical dish of Italian tradition, particularly widespread in the Emilia-Romagna region. The filling is prepared with a delicate combination of spinach and ricotta, enriched with eggs, nutmeg and grated Parmigiano cheese. Everything is wrapped in an egg pasta sheet and gratinated with a creamy béchamel. A tasty and irresistible first course for the whole family!
Cut squares about 10 cm on each side from the pasta sheets
Boil them and lay them out to dry on a towel
Boil the spinach, chop it and sauté in butter; add the ricotta, beaten eggs, nutmeg, salt and Parmigiano
Fill the pasta squares with the mixture, rolling them into cannelloni
Arrange them in a buttered baking dish, cover with béchamel and brown in the oven
Pan
Bowl
Pot
Grater
Italy
| Energy (kcal) | 133.44 |
| Carbohydrates (g) | 18.57 |
| of which Sugars (g) | 1.71 |
| Fat (g) | 3.85 |
| of which Saturates (g) | 0.94 |
| Protein (g) | 6.5 |
| Fiber (g) | 1.43 |
| Sale (g) | 0.07 |
