Ricotta and Spinach Cannelloni
A San Remo recipe
Ingredients:
Cannelloni tubes
250g spinach
225g ricotta
2 egg yolks, slightly beaten
1 clove garlic, crushed
¼ cup grated parmesan
Salt
Nutmeg
2 tablespoons oil
425g canned tomatoes (pureed)
1 teaspoon basil
Salt and pepper
½ cup extra grated parmesan
Method:
Combine spinach, ricotta, slightly beaten egg yolks, crushed garlic, parmesan salt and nutmeg in a bowl.
Fill dry cannelloni tubes with mixture.
In a pan heat the oil, add the pureed canned tomatoes, basil salt and pepper to taste until boiling.
Remove from heat.
Pour half the tomato sauce in a dish then place a layer of the filled cannelloni tubs.
Pour over the remaining sauce and sprinkle with the grated cheese.
Bake at 300oC for 30-35 minutes.
Test with a skewer to see if cooked.
