Free Recipe Carrot And Ricotta Cannelloni
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Ingredients for Carrot And Ricotta Cannelloni Recipe
500 g Carrots; peeled and cut into
;-1/2cm ( 1/4 inch)
; rounds (1lb)
1 500 gram tub ricotta cheese
Salt and freshly ground
-black pepper
12 Tubes dried cannelloni; (12
-to 14)
1 300 g tub fresh tomato and
-mascarpone
; sauce
1 300 g tub four cheese sauce
40 g Grated parmesan; (1 1/2oz)
Carrot And Ricotta Cannelloni Preparation
Preheat the oven to 200 C, 400 F, Gas Mark 6. Boil the carrots in plenty of boiling salted water until cooked and soft, drain and cool, saving a cup of the cooking liquid. Place the cooked carrots in a food processor with a little of the cooking liquid, blend on full power to a coarse paste approximately 15-20 seconds. Place the ricotta in a bowl with the carrot mash and mix well, season if necessary. Using a piping bag fill the cannelloni tubes with the mix until all the mixture is used up. In a 1 litre (1 3/4 pint) ovenproof dish take 2-3 tablespoons of the cold cheese sauceand spread over the bottom of the dish, then arrange the cannelloni side by side until full. Gently heat both sauces in separate pans. Pour one over half the cannelloni and then pour the other sauce cover the remaining half of the cannelloni. Sprinkle with parmesan, bake for approximately 25 minutes. Remove from the oven and serve immediately. Notes Very nice with fresh green salad leaves. Converted by MC_Buster. NOTES : A light vegetarian option, delicious hot or cold. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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