Jamie Oliver's Cannelloni
Ingredients
| 2 heads | onions | |
| 1 tbsp | 15 ml | olive oil |
| 4 cloves | garlic | |
| 1 tbsp | 15 ml | salt |
| 900 g | greens (chard, curly kale, black kale/cavolo nero, nettle - or nettle, spinach and other greens) | |
| — | nutmeg | |
| 1/2 | lemon | |
| 1 tbsp | 15 ml | olive oil (for the sauce) |
| 2 cloves | garlic (for the sauce) | |
| 1 | fresh pepper | |
| 30 g | basil stalks | |
| to taste | salt, pepper | |
| 3 cans | cans peeled tomatoes | |
| 1.5 cans | water | |
| 250 g | cannelloni | |
| — | basil leaves | |
| 250 g | ricotta | |
| 200 ml | skimmed milk | |
| 30 g | parmesan | |
| 1 | egg |
Instructions
Peel and finely chop 2 onions. Put in a pan with a spoon of olive oil over medium heat. Follow with 4 cloves of garlic and a spoon of salt. Stir them so they get seasoned.
900 g greens - of your choice. He uses chard, curly kale, black kale (cavolo nero), nettle. I can put nettle, spinach and some other greens. Put the greens into the pan with the onion, torn up. Add nutmeg. Stir until softened and blend everything with the juice of 1/2 lemon.
In the same pan put a tablespoon of olive oil, 2 cloves of garlic, a fresh pepper and 30 g basil stalks. Salt, pepper and 3 cans of peeled tomatoes and a can and a half of water.
250 g cannelloni. They are filled most easily with a piping bag! Fill with the greens.
When the sauce is ready, blend it. It should not be thick, so you can cover the pasta with it.
For the white sauce, put into the robot the basil leaves, and a tub of ricotta 250 g, 200 ml skimmed milk, 30 g parmesan and 1 egg. Blend to a smooth mixture.
In a tray pour the tomato sauce, arrange over it the greens-filled cannelloni and cover with the white sauce. Sprinkle with parmesan and bake at the very bottom of the oven for 40 min at 180 degrees.
From: https://www.jamieoliver.com/recipes/pasta-recipes/awesome-spinach-and-ricotta-cannelloni/