Veal and Cheese Manicotti

18 Jul Veal and Ricotta Manicotti

Posted at 13:43h in by
Veal and Cheese Manicotti
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Ingredients:

 30 ml (2 tbsp.) olive oil
 ½ onion, chopped
 1 clove of garlic, minced
 5 ml (1 tsp.) Italian spices
 454 g (1 lb.) ground veal
 15 ml (1 tbsp.) tomato paste
 500 ml (2 cups) spinach
 250 ml (1 cup) ricotta cheese
 500 ml (2 cups) pureed tomatoes
 8 sheets of fresh lasagna
 250 ml (1 cup) whipping cream
 Fresh grated parmesan, for garnish

Preparation:

1

In a frying pan over medium heat, sauté the onions and garlic in the oil while stirring for 3-4 minutes. Add the spices and ground veal and cook while stirring for another 6 minutes.

2

Drain the meat if required and add the tomato paste, spinach and ricotta cheese. Mix until the spinach is wilted.

3

In a pan over medium, heat the pureed tomatoes with the cream for 5 minutes.

4

Blanch the lasagna sheets according to the package directions. On a work surface, make the manicotti.

5

Serve the manicotti with the sauce, sprinkled with parmesan.

Ingredients

 30 ml (2 tbsp.) olive oil
 ½ onion, chopped
 1 clove of garlic, minced
 5 ml (1 tsp.) Italian spices
 454 g (1 lb.) ground veal
 15 ml (1 tbsp.) tomato paste
 500 ml (2 cups) spinach
 250 ml (1 cup) ricotta cheese
 500 ml (2 cups) pureed tomatoes
 8 sheets of fresh lasagna
 250 ml (1 cup) whipping cream
 Fresh grated parmesan, for garnish

Directions

1

In a frying pan over medium heat, sauté the onions and garlic in the oil while stirring for 3-4 minutes. Add the spices and ground veal and cook while stirring for another 6 minutes.

2

Drain the meat if required and add the tomato paste, spinach and ricotta cheese. Mix until the spinach is wilted.

3

In a pan over medium, heat the pureed tomatoes with the cream for 5 minutes.

4

Blanch the lasagna sheets according to the package directions. On a work surface, make the manicotti.

5

Serve the manicotti with the sauce, sprinkled with parmesan.

Veal and Ricotta Manicotti
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