Sauerkraut cannelloni

45 minutes

medium

Ingredients

Ingredients for 4 servings

750 g cooked sauerkraut (pickled cabbage)
100 g Landjäger (smoked dried sausage, tastes similar to dried salami)
1 bunch parsley
2 eggs
250 g ricotta
1 tbsp mild paprika powder
Salt, pepper
250 g fresh pasta dough (2 packets)
200 g mild Emmentaler AOP
2.5 dl cream

Star of the dish

Emmentaler AOP Organic Mild/Classic

Preparation

Drain the sauerkraut and squeeze out any excess moisture. Dice the sausage. Finely chop the parsley. Whisk the eggs. Mix all these ingredients with the ricotta. Season with the paprika powder, salt and pepper.

Unroll the dough, cut each piece into 6. Distribute the filling. Roll up to make cannelloni. Place in a gratin dish with the opening facing downwards.

Finely grate the Emmentaler AOP. Mix with the cream and pour over the cannelloni. Sprinkle with pepper and brown in a hot oven at 200 degrees for about 20 minutes.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Finger food/Snack

Sauerkraut cannelloni

Ingredients for 4 servings

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