Ingredients
For
the ragu
1
tin of whole plum tomatoes
2
cloves of garlic
1
handful of fresh basil
Half
teaspoon tomato puree
Salt
and pepper
White
sauce
25g
butter
25g
flour
300ml
milk
Pinch
of nutmeg
Cannelloni
and filling
2
bags of spinach
1
tub ricotta
Pinch
of nutmeg
16-20
tubes of dried cannelloni
1
mozzarella ball
Method
1.
Heat oven to 180 degrees.
2.
Make ragu. Heat olive oil in a pot and saute garlic. Add tinned tomatoes.
Roughly tear basil and add to sauce. Add tomato puree and season. Once
cooked pour the ragu into an oven proof dish.
3.
Make white sauce. Make a roux by melting flour and adding flour until a
paste is created. Add flour, stirring constantly.
4.
Wilt spinach in a large pot with a small amount of water. Once wilted drain and
squeeze the excess water from the spinach. Get as much water out as possible or
else the filling will go watery. Mix in the ricotta and nutmeg.
5.
Fill a piping bag with ricotta and spinach mix and fill the pasta tubes. I
improvise here by filling a freezer bag and making a hole in one corner. Place
cannelloni in the dish on top of ragu, continue until the dish is full.
6.
Pour over while sauce and tear mozzarella over the top.
7.
Place in the oven and cook for 30 minutes or until mozzarella has turned golden
brown.
To accompany this we had a went for a Barolo. They were an ok match, perhaps a Beaujolais would have worked better here...
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