Junior chef
Utensils
Apron
Bowl
Cooking spoon
Knife
Oven mitts
Pan
Paring knife
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
One ovenproof dish (holding approx. 2 ½ l)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare the dish
Grease one ovenproof dish (approx. 2½ l) with oil.
Filling
Peel and finely chop the onion and garlic. Heat the oil in a pan. Add the onion and garlic, sauté for approx. 4 mins. Add the tomato puree and cook briefly, leave to cool. Cut the tomatoes into thin strips, add to the pan along with the ricotta and onion. Tear off the thyme leaves, add, mix, season.
Cannelloni
Unroll the pasta dough, cut crosswise into 6 equal strips. Spoon approx. 1½ tbsp of the filling along the narrow edge of each of the pasta strips, leaving approx. 1 cm free on the left and right. Roll up into a tube and place in the prepared dish.
Tomato sauce
Tear off the thyme leaves, mix with the tomatoes in a bowl, season. Pour the sauce over the rolls, sprinkle with cheese.
To bake
Approx. 35 mins. in the centre of an oven preheated to 200°C.
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