Ricotta Cheese and Vegetables Stuffed Cannelloni

• 20 grams Ricotta cheese
• 200 ml Milk (if making homemade cheese)
• 4 tsp Vinegar (if making homemade cheese)
• 1 tbsp Olive oil
• 1 clove Garlic
• 1/4 Onion
• 200 grams Meat (ground, etc.)
• 2 bunches Leafy vegetables (spinach, etc.)
• 1 Mushrooms (any type)
• 1 tbsp White wine (if available)
• 1 dash Salt, Pepper, Nutmeg
• 1 *Lasagna Pasta
• 1 *Parmesan cheese
• 1 *Tomato (canned, etc.)

1. Prepare the ricotta cheese: See.
2. Make the filling: Mince the garlic, onion, and mushrooms.
3. Dice the meat.
4. Cut the leafy vegetables into 4 cm lengths.
5. Cook the garlic in olive oil on low heat.
6. Add the onions.
7. Add the meat, mushrooms, and leafy greens.
8. Pour in the white wine and cook off the alcohol.
9. Season with salt, pepper, and nutmeg.
10. Once cooled, mix with the ricotta cheese.
11. That completes the filling.
12. You can eat it as a snack.
13. When using with canneloni pasta Boil the pasta and strain.
14. Place the filling in the center of the pasta.
15. Roll them up as if rolling a sushi roll.
16. Top with diced tomatoes and parmesan cheese.
17. Bake for 15 minutes in a 200C oven.
18. Drizzle some olive oil to finish.
19. How to Make Fresh Pasta.
20. Lasagnaor use store-bought.

ricotta cheese, milk, vinegar, olive oil, clove garlic, onion, bunches leafy vegetables, mushrooms, white wine, salt, lasagna pasta, parmesan cheese, tomato

Taken from cookpad.com/us/recipes/152277-ricotta-cheese-and-vegetables-stuffed-cannelloni (may not work)