12 sheets of dough noodles 250 g Ricotta cheese 80 g of rasped Parmesan 1 whole egg 2 small zucchinis Olive oil Salt Pepper 1 nutmeg
Preparation:
For filling I mix Ricotta cheese, egg, Parmesan, salt, pepper, nutmeg and the roughly rasped zucchini with each other. I give some olive oil in a frying pan and heat it up at high temperature. I cook the zucchini with some salt and pepper. After the end of the done time I allow them to cool down and add them to the Ricotta mixture.
Now I pre-boil the noodle dough sheets, then I dry them on a dish towel. I fill them with 2 soup spoons of the filling and roll them in Cannelloni style. Then I place them in a with butter coated Pyrex-tureen. I give a little butter on the cannelloni.
I push everything in the stove at 180 ° for 6-8 minutes. I serve with a fresh tomato sauce and Parmesan. To this course I recommend a good Italian red wine of your choice!
