
- For Filling:
- 450 g broccoli floret, chopped
- 2 cups Cheddar cheese or 200 g, sharp yellow & grated
- 1 cup Ricotta cheese or 150 g
- 1 egg, slightly beaten
- ¼ cup water or 65 ml, hot
- 1 cube MAGGI Chicken Stock or 10 g
- For Cream Sauce:
- 1 tablespoon butter
- 1 tablespoon olive oil or 15 ml
- 1 small onion or 50 g, finely chopped
- 3 cloves garlic, finely chopped
- ¼ cup water or 65 ml, hot
- 1 cube MAGGI Chicken Stock or 10 g
- 2 cups cream, 35% or 500 ml
- ¾ cup Parmesan cheese or 75 g
- 1 packet cannelloni or 250 g