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CANNELLONI Recipe
Nutrition
Cal/Serving: 349Daily Value: 17%
Servings: 4
Balanced
Vegetarian
| Fat | 11g | 17% |
| Saturated | 5g | 24% |
| Trans | 0g | 0% |
| Carbs | 45g | 15% |
| Fiber | 1g | 5% |
| Sugars | 9g | 0% |
| Protein | 17g | 33% |
| Cholesterol | 203mg | 68% |
| Sodium | 149mg | 6% |
| Calcium | 234mg | 23% |
| Magnesium | 34mg | 9% |
| Potassium | 349mg | 10% |
| Iron | 3mg | 17% |
| Zinc | 2mg | 11% |
| Vitamin A | 553IU | 11% |
| Thiamin (B1) | 0mg | 30% |
| Riboflavin (B2) | 1mg | 43% |
| Niacin (B3) | 3mg | 15% |
| Vitamin B6 | 0mg | 8% |
| Folic Acid (B9) | 118µg | 30% |
| Vitamin B12 | 1µg | 20% |
| Vitamin D | 3µg | 1% |
| Vitamin E | 1mg | 4% |
| Vitamin K | 1µg | 1% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 3 large eggs
- 1 cup water
- 1 cup milk
- 1 1/2 cups all-purpose flour
- 1 pounds whole-milk or part-skim ricotta cheese
- 1 large egg
- 1/2 cup Besciamella (see recipe) (optional sauce)
