Cheese Cannelloni with Spinach and Chanterelles

Sauté shallots and garlic in olive oil, add spinach, season with salt and pepper and cool.

Finely chop the cold spinach, strain through a hair sieve. Add curd, mix well, season with salt, pepper and a pinch of nutmeg and fill into a piping bag.

Roll out pasta dough thinly and cut into four equal strips (10 cm wide, 50 cm long). Form spinach-curd filling one centimeter thick in the middle of the dough strips, fold together, press well smooth and cut overhanging dough into small pieces.

Form into four snails, place in a saucepan (diameter: 20 cm) with boiling hot water, make 7 min.

Take out, put on plates, sprinkle with cheese cubes and gratinate at strong top heat.

Serve with chanterelles and red onions.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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