Canelone de ricota

Postado por , no dia 29 de novembro de 2015 em Massas
canelone-de-ricota

Modo de Preparo

  • Aqueça o azeite e doure a cebola. Junte o brócolis e refogue bem.
  • Polvilhe com a farinha, misture e ponha o leite. Mexa até engrossar.
  • Tempere com o sal e a pimenta. Adicione o champignon e as nozes picadas.
  • Reserve enquanto prepara a cobertura.
  • Prepare a cobertura
  • Derreta a manteiga e doure a cebola. Junte a farinha, misturando bem.
  • Acrescente aos poucos o leite, mexendo sempre até engrossar.
  • Tempere com o sal, a pimenta e a noz-moscada ralada.
  • Monte os canelones rechean­do as massas com duas colheres (sopa) do recheio.
  • Enrole e coloque num refratário.
  • Cubra com o molho e leve ao forno, preaquecido, somente para aquecer.
  • Se quiser, polvilhe com mais queijo e sirva.

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