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4
Ingredients
8 slice(s)
Sweet Potato and Ricotta Cannelloni
Filling
- 750 g cooked sweet potato
- 250 g ricotta cheese
- 2 cloves garlic
- 1 bunch fresh chives
- 400 g Lasagne sheets
- 100 g fresh spinach leaves, Rough chopped
- 1 level tbsp veggie stock
- 250 gram Cream thickened
- 500 g Mozzarella Cheese
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6
30h 5min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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9
5
Recipe's preparation
- 1. Preheat oven 180c
2. Place garlic and chives in bowl 3 sec sp 6
3. Scrape down sides
4. Add sweet potato, spinach and ricotta 6sec sp3 reverse
5. Grease large baking dish
6. Lay cooked lasagne sheets and spoon sweet potato along sheet. Roll up and place in dish seem side down. Repeat till ingredients used
7. Wash bowl
8. Place cream and veggie stock in bowl mix 4 sec sp 4. Pour over cannelloni in baking dish
9. Top with Mozzarella cheese.
10. Bake for 30 minutes in oven
Serve with salad
Method
10
Accessories you need
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Varoma
buy now -
Spatula TM5/TM6
buy now
11
Tip
Steam sweet potato in Varoma. Cut cubed.1000g of water speed 2 Varoma temp 2minutes
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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