CANNELLONI WITH SWEET POTATO RICOTTA AND BOLOGNESE SAUCE
Prep
Cook
Skill
Accomplished
627.3
Calories
25.1g
Total Fat
36.5g
Protein
58.8g
Total Carbohydrates
Ingredients
Ingredients for 6 people:
1 box Barilla Cannelloni
1 jar Barilla Bolognese sauce
400g fresh Ricotta cheese
120g Parmigiano Reggiano, grated
1 egg yolk
300g beef mince
850g sweet potato, chopped into small cubes
1 onion, chopped
1 bay leaf
100ml milk
50ml Extra Virgin Olive Oil
1 teaspoon ground nutmeg, to taste
Salt and pepper, to taste
Instructions
TO START
Preheat the oven to 180°C.
SOFTEN THE SWEET POTATO
Boil the sweet potatoes in salted water until soft. Drain and mash.
PREPARE THE SAUCE
In a large fry pan, saute the beef with the onion, garlic, bay leaf and olive oil. Season to taste. Add half the Barilla Bolognese sauce and simmer gently for 5 minutes.
ASSEMBLE THE FILLING
In a large bowl, mix the sweet potato mash, and half the ricotta cheese and egg yolk together with half of the Parmigiano Reggiano and a quarter of the Bolognese sauce. Add salt, pepper and nutmeg to taste.
FILL THE CANNELLONI
Use a piping bag to fill the Cannelloni with the Bolognese mixture.
PREPARE THE DISH
Mix the rest of the ricotta and with the milk to form a cream. In a large ovenproof baking dish, evenly spread a quarter of the Bolognese sauce and half of the ricotta cream across the bottom. Place the cannelloni on top and then cover with the remaining Bolognese sauce. Top with the leftover ricotta cream and Parmigiano Reggiano.
BAKE AND SERVE
Bake in the oven for 20 minutes, and allow to rest for 5 minutes before serving.
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