Ricotta and Kale Cannelloni Recipe | olivemagazine

Name: Ricotta and Kale Cannelloni Recipe | olivemagazine
Ingredients: 500g kale thick stalks discarded and roughly chopped; 1 tbsp of each butter or olive oil; 2 onions chopped; 3 cloves garlic finely chopped; 750g ricotta; 85g toasted pine nuts; 500g mascarpone; 150ml whole milk; nutmeg; (or veggie alternative) 85g grated parmesan or grana padano plus extra for sprinkling; 450g dried cannelloni tubes

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This ricotta and kale cannelloni is an easy vegetarian option for the family to enjoy. It freezes well too, so make a batch and freeze for later.

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Ingredients

500g kale thick stalks discarded and roughly chopped
1 tbsp of each butter or olive oil
2 onions chopped
3 cloves garlic finely chopped
750g ricotta
85g toasted pine nuts
500g mascarpone
150ml whole milk
nutmeg
(or veggie alternative) 85g grated parmesan or grana padano plus extra for sprinkling
450g dried cannelloni tubes