Spinach and Ricotta Cannelloni

Serves 4-6


Ingredients:

375g fresh lasagne sheets
2 tbsp olive oil
1 large onion, finely chopped
1-2 cloves garlic, crushed
2 large bunches English spinach, finely chopped
650g fresh ricotta cheese, beaten
2 eggs, beaten
¼ tsp freshly ground nutmeg
salt and pepper

Tomato Sauce:
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
500g ripe cooking tomatoes, chopped
½ cup (125ml) water
2 tbsp tomato paste
1 tsp soft brown sugar
salt and pepper

150g grated mozzarella cheese


Method:

1. Cut the lasagne sheets into 15 even-sized pieces; trim lengthways so that they will to fit neatly into a rectangular ovenproof deep-sided dish when filled. Bring a large pan of water to a rapid boil. Cook 1-2 lasagne sheets at a time until just softened. This amount of time will differ depending on the type and brand of lasagne, but is usually about 2 minutes. Remove sheets carefully with 2 spatulas or wooden spoons and lay out flat on a clean damp tea towel. Do not use tongs to remove the sheets from the water as tongs may tear the sheets. Return the water to the boil and repeat the process with the remaining pasta sheets.
2. Heat the oil in a heavy-based frying pan. Cook the onion and garlic until golden, stirring regularly. Add the washed spinach and cook for 2 minutes, then cover with a tight fitting lid and let the spinach steam for 5 minutes. Drain in a fine sieve or colander, removing as much liquid as possible. The spinach must be quite dry or the pasta will be soggy. Combine the spinach with the ricotta, eggs, nutmeg and season with salt and pepper. Mix well and set aside.
3. To make Tomato Sauce: Heat the oil in a frying pan and cook the onion and garlic for 10 minutes over low heat, stirring occasionally. Add the chopped tomatoes and their juice, water, tomato paste, sugar and salt and pepper. Bring the sauce to the boil, reduce the heat and simmer 10 minutes. If a smooth sauce is preferred, puree the sauce in a processor to desired consistency.
4. Preheat the oven to 180°C (350°F) and lightly grease the ovenproof dish. Spread about one third of the tomato sauce over the base of the dish. Working with one piece of the prepared lasagne sheets, spoon 2½ tablespoons of the spinach mixture down the centre of the sheet, leaving a border at each end. Roll up and lay seam side down in the dish. Trim and discard ends to fit evenly, if necessary. Repeat with the remaining pasta and filling. Spoon the remaining tomato sauce over the cannelloni and scatter the cheese over the top. Bake for 30-35 minutes, or until golden brown and bubbling. Set aside for 10 minutes before serving. Garnish with fresh herb sprigs.

Note: Dried cannelloni tubes may be used instead of fresh lasagne sheets. The texture of the pasta will be firmer, but the dish will still be very successful.