Cannelloni with Vegetable Filling

For the cannelloni with vegetable filling, sauté carrots in oil, add garlic, season with salt, pepper and thyme. Deglaze with wine and boil down over high heat for 2 minutes. Allow to cool.

Stir in peas and ricotta, stuff into cannelloni. Heat butter, sauté onions, add flour, deglaze with soup and cream and bring to a boil. Stir in Parmesan cheese, season with salt and pepper.

Place the cannelloni in a greased baking dish and pour the sauce over them. Bake in the preheated oven at 200 °C for about 45 minutes. Sprinkle the cannelloni with vegetable filling with parmesan shavings.

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