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Ingredientes
- 1 3/4 c. Unbleached flour
- 1 pch Salt
- 2 x Large eggs, beaten
- 2 x Egg yolks
- 1/4 c. Unsalted butter, melted
- 1 1/2 c. Lowfat milk (approximately) Filling (recipe follows)
- 1/2 c. Unsalted butter, melted
- 1/2 c. Grated Parmesan cheese
- 1 1/2 c. Ricotta
- 1 x Egg, beaten
- 1/2 c. Grated Parmesan cheese
- 1/4 c. Fresh parsley, snipped
- 1 c. Sun-dry tomatoes without oil, minced
- 2/3 c. Cooked broccoli, minced Salt and pepper to taste
Direcciones
- Combine flour and salt in a bowl. Stir in the Large eggs, egg yolks and 1 Tbsp. melted butter. Add in lowfat milk gradually, adding just sufficient to make a pancake-like batter (you may not use all the lowfat milk). Heat a 6 to 8-inch skillet and coat pan with 1 Tbsp. melted butter. Pour in just sufficient batter to proportionately coat the bottom of the skillet and cook till set, about 2 min. Turn the cannelloni out and continue in this fashion till batter is used up. Use additional butter as needed to thinly coat the skillet.
- Divide the filling among the cannelloni shells and roll each up as for a crepe. Place cannelloni in a single layer in a buttered casserole dish.
- Drizzle 1/2 c. melted butter over pasta and top with Parmesan cheese. Bake at 375 degrees for 15 to 20 min or possibly till golden brown. Serve warm.
- Serves 8.
- Cannelloni filling: Mix the Ricotta, egg and Parmesan cheese in a bowl. Add in remaining ingredients, mixing well. (Homemade Cannelloni With Sun-Dry Tomatoes)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 8 servings | |
| Calories 451 | |
| Calories from Fat 260 | 58% |
| Total Fat 29.59g | 37% |
| Saturated Fat 17.87g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 441mg | 18% |
| Potassium 447mg | 13% |
| Total Carbs 29.4g | 8% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.47g | 4% |
| Protein 17.97g | 29% |
