Recipe

Spinach, ricotta and pine nut cannelloni

  • 30 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Spinach, ricotta and pine nut cannelloni
  • 100 gram baby spinach leaves
  • 1/2 cup (125ml) olive oil
  • 1 medium brown onion (150g), chopped finely
  • 1 clove garlic, crushed
  • 1 tablespoon tomato paste
  • 1/3 cup (80ml) white wine
  • 800 gram can crushed tomatoes
  • 1 cup (250ml) water
  • 1/3 cup (50g) pine nuts
  • 800 gram ricotta
  • 2 teaspoon finely chopped fresh lemon thyme
  • 1 egg, beaten lightly
  • 2 tablespoon finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 16 dried cannelloni tubes (200g)
  • 3/4 cup (60g) grated parmesan
  • 100 gram baby rocket leaves

Method

Spinach, ricotta and pine nut cannelloni
  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Cook spinach in a medium saucepan of boiling water 30 seconds; drain. Place cooked spinach in a medium bowl of iced water to cool. Drain; squeeze excess water from leaves. Shred spinach.
  • 3
    Heat 1 tablespoon of the oil in a medium saucepan over medium heat; cook onion and garlic, stirring, 3 minutes or until onion softens. Add paste; cook, stirring, 2 minutes. Add wine; simmer until wine is almost evaporated. .
  • 4
    Stir in tomatoes and the water; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes. Season to taste
  • 5
    Meanwhile, place pine nuts on an oven tray; roast in oven 8 minutes or until golden brown.
  • 6
    Combine cheese, spinach, pine nuts, thyme, egg, half the rind and 1 tablespoon of the juice in a medium bowl; season. Spoon mixture into a large piping bag; fill cannelloni tubes.
  • 7
    Oil a deep 20cm x 30cm ovenproof dish. Spread 1 cup of the tomato sauce over base of dish; arrange filled cannelloni tubes on sauce. Spoon remaining sauce over cannelloni; sprinkle with parmesan. Bake, covered, 30 minutes or until pasta is tender.
  • 8
    Combine remaining oil, rind and juice in a small jug; season with salt and pepper.
  • 9
    Serve cannelloni topped with rocket; drizzle with dressing.

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