Preparation: 40 min.
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Ingredients for
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9 Asparagus, green
18 Asparagus, green
27 Asparagus, green
36 Asparagus, green
45 Asparagus, green
54 Asparagus, green
63 Asparagus, green
72 Asparagus, green
81 Asparagus, green
90 Asparagus, green
1 stalk of Leek
2 stalks of leeks
3 stalks of leeks
4 stalks of leeks
5 stalks of leeks
6 stalks of leeks
7 stalks of leeks
8 stalks of leeks
9 stalks Leek
10 stalks of leeks
100 g Ricotta
200 g Ricotta
300 g Ricotta
400 g Ricotta
500 g Ricotta
600 g Ricotta
700 g Ricotta
800 g Ricotta
900 g Ricotta
1 kg Ricotta
20 g Parmesan cheese
40 g Parmesan cheese
60 g Parmesan cheese
80 g Parmesan cheese
100 g Parmesan cheese
120 g Parmesan cheese
140 g Parmesan cheese
160 g Parmesan cheese
180 g Parmesan cheese
200 g Parmesan cheese
0.5 Egg
1 Egg
1.5 Eggs
2 Eggs
2.5 Eggs
3 Eggs
3.5 Eggs
4 Eggs
4.5 Eggs
5 Eggs
0.4 dl Cream, full
0.8 dl Cream, full
1.2 dl Cream, full
1.6 dl Cream, full
2 dl Cream, full
2.4 dl Cream, full
2.8 dl Cream, full
3.2 dl Cream, full
3.6 dl Cream, full
4 dl Cream, full
0.25 lemon
0.5 lemon
0.75 lemon
1 lemon
1.25 lemons
1.5 lemons
1.75 lemons
2 lemons
2.25 lemons
2.5 lemons
0.5 handful of arugula
1 handful of arugula
1.5 handfuls of arugula
2 handfuls of arugula
2.5 handfuls of arugula
3 handfuls of arugula
3.5 handfuls of arugula
4 handfuls of arugula
4.5 handfuls of arugula
5 handfuls of arugula
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About this recipe
Based on the classic 'cannelloni with spinach and ricotta'. An indulgence for all the senses.
You can read the full recipe on page 112 from Chez Pascale
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