Divella Cannelloni Al Pesto
Ingredients:
- 500gr Divella Cannelloni
- 500gr Ricotta cheese
- 1 bunch of basil leaves
- Walnuts 200g (peeled)
- 100gr Dried Apricot
- 1 bunch of Rocket leaves
- 1 bunch of Iceberg Lettuce
- Divella Pesto sauce
- Divella Extra Virgin olive oil
- Black Pepper
- Salt
Preparation:
Cook the cannelloni according to instructions on the package and set aside. Crumble the ricotta; chop walnut, dried apricots & rocket leaves. Mix the ricotta with apricot, walnut, rocket & basil leaves, season with olive oil, salt, and black pepper.
Stuff the cannelloni pasta with ricotta filling. Make a bed with torn iceberg lettuce, place cannelloni & finish with Pesto sauce. Bon Appetit ☺
Ingredients:
- 500gr Divella Cannelloni
- 500gr Ricotta cheese
- 1 bunch of basil leaves
- Walnuts 200g (peeled)
- 100gr Dried Apricot
- 1 bunch of Rocket leaves
- 1 bunch of Iceberg Lettuce
- Divella Pesto sauce
- Divella Extra Virgin olive oil
- Black Pepper
- Salt
Preparation:
Cook the cannelloni according to instructions on the package and set aside. Crumble the ricotta; chop walnut, dried apricots & rocket leaves. Mix the ricotta with apricot, walnut, rocket & basil leaves, season with olive oil, salt, and black pepper.
Stuff the cannelloni pasta with ricotta filling. Make a bed with torn iceberg lettuce, place cannelloni & finish with Pesto sauce. Bon Appetit ☺
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