Asparagus cannelloni

Total time: 50m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 618 Kcal, 28g Protein, 46g Carbohydrates, 34g Fat


  • Filling
  • 1 tbsp olive oil
  • 500 g white asparagus, peeled, tips set aside, remainder cut into slices approx. 5 mm thick
  • 500 g green asparagus, lower third peeled, tips set aside, remainder cut into slices approx. 5 mm thick
  • a little pepper
  • 0.5 tsp salt
  • 50 g grated Parmesan
  • 250 g ricotta
  • Cannelloni
  • 2 rolls of pasta dough
  • Sauce
  • 1.5 dl cream
  • 70 g grated Parmesan
  • 0.5 tsp salt
  • a little pepper
  • To garnish
  • 0.5 bunch lemon balm, finely chopped
  • Utensils
  • One shallow baking dish (holding approx. 2 l), greased

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  • Filling

    Heat the oil in a non-stick frying pan. Stir fry the asparagus pieces for approx. 8 mins., season, puree, leave to cool. Add the ricotta and parmesan, mix well.
  • Cannelloni

    Cut the pasta dough in half crosswise, then cut lengthwise into four equal pieces. Spoon approx. 2 1/2 tbsp of filling onto each piece of pasta, place approx. 2 of the reserved asparagus tips in the middle of each, roll up. Transfer to the prepared baking dish, reserving approx. 4 tbsp of filling.
  • Sauce

    Combine the cream, cheese and reserved filling, season, pour over the cannelloni.
  • To bake

    Approx. 20 mins. in the centre of an oven preheated to 220°C, remove.
  • To garnish

    Sprinkle with lemon balm.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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