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Ricotta and Zucchini Cannelloni

www.epicurious.com
  • minutes
  • Serves 6

INGREDIENTS

180 gs

peas

2

eggs

360 gs

ricotta

50 gs

baby spinach leaves

1/4 cup

mint

2 tsp

lemon rind

1 serving

sea salt and cracked pepper

3

zucchinis

500 mls

tomato puree

50 gs

mozzarella