GORDON RAMSAY'S ZUCCHINI CANNELLONI WITH RICOTTA & PINE NUT

Gordon Ramsay's Zucchini Cannelloni With Ricotta & Pine Nut image

Provided by Valerie Dalton

Categories < 4 Hours

Time 1h5m

Yield 2 , 2 serving(s)

Number Of Ingredients 9

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2 small zucchini (ends removed)
1 1/2 tablespoons olive oil, plus extra for drizzling
2 cups ricotta cheese
1 lemon juice, juice
sea salt and black pepper
1 tablespoon toasted pine nuts
1 tablespoon chopped dill
1 tablespoon chopped tarragon
1 tablespoon balsamic vinegar, to drizzle

Steps:

Slice the zucchinis lengthwise using a mandolin and blanch in boiling salted water. Place the strips on a tray and brush with the olive oil.
Mix the ricotta, lemon juice and seasoning to taste, and then fold in the pine nuts and chopped herbs. Place a small tspful of ricotta mixture on one end of a zucchini strip and roll up. Repeat until the cheese filling has been used up.
Arrange the zucchini cannelloni on a plate and grate over some black pepper. Drizzle with a little olive oil and balsamic vinegar and serve.

Nutrition Facts : Calories 572, Fat 45.3, SaturatedFat 22.1, Cholesterol 125.5, Sodium 220.4, Carbohydrate 13.2, Fiber 1.6, Sugar 2.9, Protein 30.3