Ricotta Cannelloni

Ingredients

1 cup ricotta * ½ cup chopped nuts or chopped * 1 onion * * tablespoon chopped parsley salt and other seasonings to taste


Preparation

- Saute onion in oil, adding the ricotta, walnuts, parsley and salt
- Mix ingredients and fill the cannelloni
- Arrange them on a baking sheet, cover them with 2 cups of sauce a little thick
- Bake for browning

Rolled Ricotta

Ricotta Little fat content, Vitamin B1, B2 and folic acid; calcium. Ingredients * 2 cups ricotta cheese 1/2 cup oil * 2 1/2 cups flour * 1/2 cup water * 10 engras olives * 1 ripe tomato without skin * 1 medium onion, chopped * 3 cloves garlic 2 tablespoons * chopped parsley oregano salt to taste * 1 bunch of boiled spinach and chopped ***************************** TIP Serve with fruit juice or yogurt Preparation   * Fry onion, garlic and tomato * Mix the ricotta, spinach and chopped olives * Next, make a dough with flour, oil and water. Add salt to taste and knead well * Next, stretch the dough until thin * Add the stuffing, parsley and oregano spray and wind. Place on baking sheet and place in the oven until golden brown

Wound Papas

Vitamin A, B and C. Rica salt Ingredients * 1 kg of potatoes cooked mashed * 4 tablespoons grated cheese 3 tablespoons milk powder * 1 onion * 3 tomatoes without skin 1 can of peas * 3 boiled eggs cut lengthwise * 6 black olives, sliced * 1 carrot, cut into sticks cooked 3 tablespoons butter * salt and seasoning to taste Preparation * Mix the puree with milk powder, butter and grated cheese * Spread it on a plastic or damp dishtowel * Saute onion and tomato puree and spread on * Add the drained peas, olives, carrots and boiled eggs * Then roll with the help of plastic or dish towel (adjusting well roll) * Place in a fountain, adorned with leaves and sliced tomatoes lechiga