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Categories:
extra-virgin olive oil salt eggs salt nutmeg freshly grated Parmesan cannelloni green salad tomato sauce extra-virgin olive oil red onions salt Italian canned tomatoes basil
Viewed: 25 - Published at: 3 years agoIngredients
- 1/4 cup extra virgin olive oil, plus extra for oiling
- Salt flakes and freshly ground black pepper, to taste
- 500 grams baby spinach
- 600 grams ricotta cheese, drained
- 2 eggs
- Salt flakes and freshly ground black pepper, to taste
- Freshly grated nutmeg, to taste
- 1 cup freshly grated parmesan
- 24 cannelloni tubes (no-cook)
- Green salad, for serving
- tomato sauce Recipe
- 1/4 cup extra virgin olive oil
- 2 red onions, finely diced
- Salt flakes, to taste
- 800 grams Italian canned tomatoes, chopped
- 1/4 cup basil leaves, finely sliced
Method
- Make Tomato Sauce: place oil in a saucepan over medium heat. Stir in onion and salt, cover and cook for about 10 minutes, until soft. Stir in tomato, crush well with a potato masher or wooden spoon and bring to the boil. Reduce heat and simmer for 10 minutes then stir in basil and set aside.
- Preheat oven to 180°C.
- Heat oil in a large, high-sided frying pan over low heat. Add spinach and salt, cover and cook for 5-10 minutes, stirring frequently, until spinach is thoroughly wilted. Depending on the size of your pan, you may need to add spinach in batches as each lot wilts a little to make room for more.
- Tip spinach into a sieve and set aside to cool enough to handle. Squeeze to remove as much excess liquid as possible, then chop roughly.
- Combine well with ricotta, egg, nutmeg, salt, pepper and half the parmesan.
- Oil the bottom of a baking dish and cover with one third of the Tomato Sauce.
- Using a piping bag, pipe the ricotta mixture into the cannelloni tubes, arranging them in the dish in a single layer.
- Pour remaining sauce over the top, pressing them down gently, if necessary, so they are all covered with sauce.
- Sprinkle with remaining parmesan and bake for 40 minutes.
- Serve with a green salad.
