Single-serve ricotta and spinach cannelloni

Ingredients

For 1 serving

• Egg pasta50 g
• Part-skim ricotta100 g
• Spinach150 g
• Tomato passata120 g
• Parmigiano Reggiano10 g
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose, eggs,

In season: March – May, October – November

Method

1. Preheat the oven to 190 °C (conventional). Wash the spinach well in several changes of water and remove any tough stalks.
2. Put it in a large pan over medium heat with just the water clinging to the leaves and cook for 3–4 minutes, until wilted; let it cool slightly, squeeze it hard with your hands and chop it with a knife.
3. In a bowl mix the spinach with the ricotta, half the grated Parmigiano Reggiano, a grating of nutmeg and a pinch of salt, until the filling is smooth.
4. Bring a small pan of salted water to the boil and blanch the egg pasta sheets for one minute; drain and lay them on a tea towel. Spread the filling along one edge of each sheet and roll them up into cannelloni.
5. Spread half the tomato passata, lightly salted, over the bottom of a cocotte, lay the cannelloni seam side down and cover with the rest of the passata and the remaining Parmigiano.
6. Bake at 190 °C for 25 minutes, until the sauce is bubbling and the top is browned; rest for 5 minutes before serving.