Ricotta and spinach cannelloni

INGREDIENTS

3 tablespoons olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

300g spinach leaves

600g fresh ricotta

100g coarsely grated parmesan

1/2 teaspoon ground nutmeg

1 lemon, zested

sea salt and freshly ground black pepper

12 sheets fresh cannelloni

2 balls buffalo mozzarella

TOMATO KETCHUP

2 tablespoons olive oil

1 small onion, finely chopped

2 garlic cloves, finely chopped

750ml passata

sea salt and freshly ground black pepper

METHOD

Preheat the oven to 180°C. Lightly grease a 4 cm deep, 30 cm × 20 cm ovenproof baking dish.

Heat the oil in a large saucepan over low–medium heat and cook the onion and garlic, until softened. Add the spinach and cook, until wilted. Strain in a colander, using the back of a spoon to push out excess liquid.

Combine the spinach mixture, ricotta, 80 g of the parmesan, the nutmeg and lemon zest in a mediumsized bowl. Season with salt and pepper and set aside.

Prepare the cannelloni sheets as per packet instructions. Lay the sheets out on a clean work surface. Spread 3 tablespoons of filling down the length of one edge of the sheets and roll up to enclose the filling. Arrange the filled tubes in a single layer in the prepared dish.

To make the tomato ketchup, heat the oil in a small saucepan over low–medium heat and cook the onion and garlic, until softened. Add the passata and stir to combine. Season with salt and pepper.

Pour the sauce over the cannelloni. Tear the mozzarella balls into pieces and scatter over the top. Sprinkle with the remaining parmesan. Bake for 30 minutes or until golden-brown and the pasta is tender. Cut into portions to serve.

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