Photo: Chiara Conti
Spinach, fennel & goat’s cheese cannelloni
16 ingredients
Serves 6 - 8
openrecipes
Homemade pasta is a labour of love, but the results are spectacular when rolled into a luxurious triple cheese bake
Estimated Nutrition (whole recipe, rough)
1312
Calories
59g
Protein
58g
Fat
133g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Spinach | 1 cup raw (30g) | 7 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g young spinach , washed
- 30g butter
- 2 leeks , sliced
- 1 head fennel , trimmed and diced
- 200g ricotta
- 300g goat's cheese
- 100g parmesan , grated
- 2 whole eggs , plus 2 yolks
- 250g 00 flour
- 500ml whole milk
- ½ a small onion
- 1 bay leaf
- 5 peppercorns
- 25g butter
- 35g plain flour
- 75ml double cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes