Conciglioni - shell pasta stuffed with ricotta and pesto
Composition / ingredients
4
servings:
Cooking method
Conciglioni shells boil in salted water until al dente. Drain the water, rinse the pasta under running cold water, dry and set aside.
For the filling, beat the ricotta together with the pesto sauce, add chopped tarragon and pepper, salt.
Stuff the shells. Before serving, stuffed shells can be stored in a cool place.
Just before serving, brown pine nuts with chopped chervil in a frying pan, let cool and decorate the shells with them.
Serve the dish cool or at room temperature. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Tarragon - 25 kcal/100g
- Tarhun - 40 kcal/100g
- Beech nuts - 568 kcal/100g
- Pinya - 635 kcal/100g
- Cedar nuts - 620 kcal/100g
- Salt - 0 kcal/100g
- Pesto sauce - 565 kcal/100g
- Chervil - 237 kcal/100g
- Ricotta - 174 kcal/100g
- Pasta shells - 344 kcal/100g
