Canneloni

I saw this recipe in a Brazilian TV show called Que Marravilha a long time ago. I always wanted to prepare it and as I would have for dinner a vegetarian friend, I thought this could be a good opportunity. The recipe is not complicated, but very intensive and must be prepared with some advance since the cannelloni must be refrigerated for 2 hours. Another interesting fact is that the recipe uses pre cook lasagne paste to make the cannelloni . Obviously homemade dough would taste better, but this makes it more practical.

Recipe for 4 people:

Cannelloni
6 sheets of dough for lasagna
800g fresh ricotta (or cottage)
160ml cream - I used cream cheese to lighten up
2 tablespoons chopped chives
150g walnuts
olive oil and salt to taste

Place the lasagne sheets in boiling salted water. Cook for 3 minutes. Remove and dispose immediately in ice water, to cut the cooking. Dry the doughs with the help of a cloth.
Mix the ricotta, sour cream or cream cheese, walnuts, chives, salt and olive oil. Fill with lasagne sheets and roll the mixture to form cannelloni. Place in a prepared pan with olive oil and let rest in refrigerator for 2 hours.

Sauce

04 tomatoes peeled and diced seeds
1 red onion, chopped - I used regular
16 black olives, cut into slivers
300ml extra virgin olive oil of better quality
juice of 1 lemon
chili pepper
capers to taste
chopped basil to taste
chopped fresh cilantro to taste
beans cilantro to taste
white pepper to taste mashed
salt to taste

Mix all ingredients and put over the cannelloni and bake in preheated oven for 8 minutes at 200 º C.

To serve, sprinkle grated parmesan cheese



Bon Appetit!