Ingredients
· 410g tin diced tomatoes
· 2 tbsp tomato paste
· 1/4 cup red wine
· 500g ricotta
· 200g chopped spinach
· 4 teaspoons powdered stock
· 1 packet fresh lasagne sheets cut into 3.
· 200g grated cheddar
· 1/4 cup cream
Method
To Make the Tomato Sauce
In a bowl or jug, combine the tinned tomatoes, red wine, tomato paste, and 2 teaspoons of stock powder. Mix well to combine, then set aside.
To Make the Filling
In a separate bowl, mix together the fresh ricotta, chopped spinach, and 2 teaspoons of stock powder until well combined. Set aside.
Optional variation: Swap the spinach for roasted pumpkin, and add a pinch of nutmeg and sprinkle in toasted pine nuts. I prefer to keep the filling simple.
To Assemble the Cannelloni
- Lay out one sheet of fresh pasta and divide it into three equal sections (along the folds).
- Working with sheet of pasta at a time, place two spoonfuls of the ricotta filling along the longest edge of the pasta.
- Roll the pasta into a tube, like a sausage roll, to enclose the filling.
- Place each filled roll seam-side down in a large rectangular baking dish.
- Continue until the base of the dish is covered with neatly packed cannelloni tubes.
- Do not stack!
- Add your tomato sauce then top with grated cheddar. Pour the cream evenly over your dish and bake for 25 – 30minutes in a moderate oven until golden brown.
- Serve with a Greek salad and perhaps some fresh bread.
- Enjoy!
