Winter greens and ricotta cannelloni
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
- butter
- olive oil
- 1 large oniondiced
- 2 cloves garliccrushed
- 2 sprigs thymeleaves picked
- a glass white wine
- 250g ricotta
- a good grating nutmeg
- 400g winter greens or cavolo nero or kaletough stalk removed and chopped
- 400g tins chopped tomatoes
- 1 bay leaf
- 200g dried cannelloni tubes
- 250g mascarpone
- (or veggie alternative) 50g parmesan, grana padanograted
Nutrition: per serving
- kcal380
- fat21.9g
- saturates14.2g
- carbs28.9g
- fibre2.2g
- protein13.4g
- salt0.4g
Method
step 1
Heat a knob of butter and a drizzle of olive oil in a large frying pan. Fry the onion until softened, then add half the garlic and all the thyme. Fry for another minute, then stir in the wine. Simmer until reduced by half, then add the ricotta and nutmeg and season. Stir in the greens and cook until wilted, adding a splash of water if you need to. Leave to cool a little.
step 2
Heat the oven to 180C/fan 160C/gas 4. Using a teaspoon, fill the cannelloni tubes with the mixture, and put in a single layer in an ovenproof dish.
step 3
Fry the remaining garlic in 1 tbsp oil for a minute, then add the chopped tomatoes and the bay leaf. Simmer for 10 minutes until the tomatoes have broken down, then add a splash of water to make a sauce. Season and spoon over the cannelloni tubes, covering them completely.
step 4
Mix the mascarpone with the parmesan and season. Dollop over the top of the cannelloni, then bake for 30-35 minutes until golden and bubbling. Eat now, or allow to cool completely, cover with foil and freeze. To reheat, defrost in the fridge overnight then bake again for 20-30 minutes until piping hot in the centre.
