Cannelloni of courgettes filled with ricotta…Donna Hay, grazie mille!
Delicious magazine and Donna Hay show us a few pages of the last cookbook ‘Brilliance kids’. A main dish becomes a starter in my case, and we skip the mozzarella (to skip some kcal).
For a starter for 3-4p I use 100 grams of frozen (fresh would be even better) peas, 1 egg, 120 grams of ricotta, 25 grams of fresh parsley, 2 young courgettes in large stripes, fresh mint, zeste of 1 lemon, 250 grams of cherry tomatoes, olive oil, 2 garlic cloves.
Rinse the frozen peas with warm water and drain. Mix the ricotta, the zeste, the egg, the chopped parsley and mint. Add pepper, salt and the drained crushed peas.
Mix the cherry tomatoes, the garlic, 1 teaspoon of dried basil and a drizzle of olive oil in the blender. Taste, add pepper and salt. Put the tomato sauce in 3-4 small oiled oven dishes.
Put some ricotta mixture on each stripe of the courgette. Make cannelloni and put 3-4 rolls in each dish, in the tomato sauce. Store in the fridge.
30 mins in the oven at 180° and the starter is ready. PS not only delicious for kids 😉
Doc V's Healthy Kitchen 