Filled Canneloni

Finely dice onion, crush garlic cloves. Heat olive oil in a frying pan, sauté onions and garlic in it Add spinach, pour water and sauté for about 2 min until soft.

Stir ricotta with juice of one lemon and fold into spinach Season with salt, pepper and nutmeg (freshly grated). Fold in shrimps, fill cannelloni with the mixture and place in a gratin dish.

Stir strained tomatoes with vinegar and oregano leaves and season with salt and pepper. Form over the cannelloni and sprinkle with cheese.

Cook in a heated oven at 200 °C (gas mark 3) for half an hour and serve hot.

Cooking time: about 5 min Baking time: about half an hour Per person: 5 points

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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