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Primi / FIRST DISHES

Cannelloni with ricotta and peppers

Cannelloni di ricotta ai peperoni

Rolled egg pasta filled with ricotta cheese, peppers and Sicilian oregano, coated lovingly in béchamel sauce and baked au gratin. Traditional cannelloni dates back to the first half of the nineteenth century in Naples and is believed to be the early evolution of ‘paccheri’, large pasta tubes. Today’s cannelloni are cylindrical and hugely versatile in many aspect of Italian cooking.

£ 11.90 / serving

PASTA

FRESH
723
KCAL

Ingredients

Cannelloni
Bechamel 49% (parmigiano Reggiano (cow’s MILK, salt, animal rennet) (origin: Italy), nutmeg, BUTTER, MILK, soft WHEAT flour, salt, water) ricotta 21.7% (pasteurized cow’s MILK serum, pasteurized MILK cream, salt), pasta 10% (durum WHEAT flour, EGGS, water), smoked scamorza cheese ( pasteurized cow’s MILK, salt, rennet, milk enzymes, flavourings: liquid smoke), extra virgin olive oil, parmigiano Reggiano (cow’s MILK, salt, rennet, animal rennet), aubergine, red peppers 10%( origin: Italy), courgettes, salt, black pepper, oregano.

Nutrition facts

Nutrition fact: average values for 100g
KJ/Kcal: 1009/241
Fat: 16
Of which saturated: 8.2
Carbohydrates: 15
Of which sugars: 4.7
Protein: 9.5
Salt: 0.98
Allergens: MILK, EGGS, GLUTEN
Keep refrigerated between 0° – 4°C. Consume within 1 day after opening.
Calories per serving: 723 kCal

Net weight Cannelloni: 300 GRAMS

Total net Weight: 300 GRAMS

Cooking instructions

Pierce gently the tray film and heat in the microwave for 3 minutes to at 750w; or remove the tray, place in a oven-resistant container and heat at 120° C in a preheated fan assisted oven for about 8 minutes. If you wish to increase gilding increase the oven’s temperature to 150° C. Enjoy!

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