Cannelloni with Ricotta Pine Nut Filling

Roast the pine nuts without fat in a frying pan until golden yellow. Remove, cool briefly and chop finely.

Mix the ricotta with the eggs, lemon zest, basil and pine nuts, season with salt and season with pepper. Preheat the oven to 200 °C.

For the bechamel sauce, melt the butter in a saucepan. Pour in the flour and sweat it. Gradually stir in the milk, bring to the boil once and simmer the sauce over low heat for 10 min, stirring occasionally. Stir in the paradeis pulp and let 100 g Parmesan melt in it.

Fill the ricotta mixture into the cannelloni, preferably with a piping bag.

Place the cannelloni in a buttered ovenproof dish and pour the béchamel sauce over them. Sprinkle remaining parmesan on top. Bake in the oven (center) for about 30 minutes, until the cannelloni is soft and the surface is golden.

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