1 cup fresh ricotta cheese
1/4 cup milk
2 tablespoons olive oil
1/4 cup chopped parsley
Salt to taste
1/4 cup toasted cashews, chopped
6 cooked lasagna leaves
1 camembert cheese (350g), sliced
3/4 cup butter
1/2 cup fresh parsley leaves
1/2 cup dry white wine
1 cup fresh ricotta cheese
1/4 cup milk
2 tablespoons olive oil
1/4 cup chopped parsley
Salt to taste
1/4 cup toasted cashews, chopped
6 cooked lasagna leaves
1 camembert cheese (350g), sliced
3/4 cup butter
1/2 cup fresh parsley leaves
1/2 cup dry white wine
In a bowl, mix together the ricotta cheese, milk, olive oil, and chopped parsley
Season with salt and stir in the toasted cashews
Distribute the mixture among the lasagna leaves and roll them up tightly
Arrange the cannelloni in a baking dish coated with butter, and place the camembert cheese slices on top
Bake in a preheated oven at 200°C for 15 minutes or until golden brown
In a saucepan, melt the butter with the fresh parsley leaves over low heat for 2 minutes
Add the dry white wine and cook for an additional minute
Season with salt
Blend the sauce in a blender until smooth
Cut each cannelloni in half and serve with the sauce, garnished with reserved parsley leaves.
