Prepare the ricotta cheese: See Recipe ID: 2143266.
Make the filling: Mince the garlic, onion, and mushrooms. Dice the meat. Cut the leafy vegetables into 4 cm lengths.
Cook the garlic in olive oil on low heat. Add the onions.
Add the meat, mushrooms, and leafy greens. Pour in the white wine and cook off the alcohol. Season with salt, pepper, and nutmeg.
Once cooled, mix with the ricotta cheese. That completes the filling. You can eat it as a snack.
When using with canneloni pasta Boil the pasta and strain. Place the filling in the center of the pasta.
Roll them up as if rolling a sushi roll. Top with diced tomatoes and parmesan cheese.
Bake for 15 minutes in a 200℃ oven. Drizzle some olive oil to finish.
How to Make Fresh Pasta Recipe ID: 2140040.
Lasagna Recipe ID: 2212934 or use store-bought.
Story Behind this Recipe
First of all, the canneloni is delicious. The harmony between the gooey cheese and vegetables was irresistible. This filling tasted great by itself as a snack for drinking, and it was a huge hit with guests, so I turned it into a recipe.
Surprisingly, any ingredients you use will match well with this. It's convenient for cleaning out your fridge. This time I used bok choy, chicken, and king trumpet mushrooms. I had half the amount of everything leftover.