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Cannelloni aux épinards, à la ricotta et au citron
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Ingredients
- 100 g d'oignon, coupé en quatre
- 2 c. à soupe d'huile d'olive
- 500 g d'épinards frais, hachés
- 250 g de ricotta
- 1 œuf
- le zeste d'un citron jaune, finement râpé
- 15 feuilles de menthe fraîche, hachées
- du sel
- du poivre moulu
- 1 gousse d'ail
- 200 g de tomates concassées en conserve
- 200 g de tomates, en quartiers
- 16 cannelloni à garnir
- 75 g de parmesan râpé
- Nutrition
- per 1 portion
- Calories
- 1263 kJ / 304 kcal
- Protein
- 18 g
- Carbohydrates
- 10 g
- Fat
- 21 g
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