SPINACH AND RICOTTA CANELLONI
Steps:
- Preheat the oven to 180°C
- Put the spinach and a drizzle of olive oil in a large pan over a low heat
- Add the nutmeg, season with salt and pepper, cover and leave to sweat
- Stir it occasionally until the spinach has cooked down
- Place in a bowl and set to one side to cool a little
- n the same pan, heat a drizzle of olive oil and gently sweat the onion until soft
- Add the garlic, tomatoes, bay leaf, a few basil leaves and lemon zest and let it gently simmer for 20 minutes until the sauce has thickened
- Season with salt and pepper
- Squeeze the moisture out of the spinach into the bowl
- Chop the spinach
- Return the spinach to the liquid in the bowl and get the kids to stir in the ricotta, beaten egg and parmesan
- Season to taste
- Sit the piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture
- Pipe the mixture into the cannelloni tubes and lay them in a 20cm x 25cm oven dish
- Spread the tomato sauce over the cannelloni
- Scatter over most of the basil, lay the mozzarella slices on top, drizzle with extra-virgin olive oil and season
- Place in the oven and cook for 35-40 minutes or till the top is golden and the pasta tender (if the top browns too fast, cover the dish with foil)
- Remove from the oven and let stand for a few minutes before serving with the remaining basil
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