Ingredients

• 150 g cabbage leaves
• 100 g white flour
• 40 g lean ricotta
• 40 g clean spinach
• 10 g onion
• 10 g parmesan cheese
• saffron
• a teaspoon of extra virgin olive oil
• salt
• pepper

To prepare the cannelloni with cabbage, prepare the pasta with 100 g of flour, 70 g of water, a sachet of saffron and salt. Let it rest for 30 minutes, then roll it out, obtaining three rectangles of 10 g each, which you will boil in boiling water; the advanced pasta will be used for other recipes. Blanch the cabbage, fry it in the browned onion in half the oil, blend it, add it to the salted and peppered ricotta. Stuff the pasta with the mixture, roll it up, then sprinkle with Parmesan and au gratin. Serve the cannelloni on seared spinach and season with half a teaspoon of extra virgin olive oil.

Other Recipes you can read:

• Purple cabbage flan – Recipe by – Italian cuisine ..

  Peel the onion and cut it into thin slices, then do the same with the cabbage, cutting it into strips, and rinse it. Sauté the onion in a large non-stick ..

• Recipe Polenta salad with fontina, soppressata and red cabbage, original ..

  Step 1Cut the zest of half an orange into strips, place them in a pan covered with cold water, bring to the boil over a high heat and drain ..

• how to make perfect cabbage rolls with barley and mushrooms ..

  The cabbage rolls with barley and mushrooms constitute one vegetarian recipe really tasty. The delicacy of the leaves of cabbage ..