Ricotta and Zucchini Cannelloni

epicurious.com

blodn1

1 ½ cups (180g) frozen peas (easy peasy!)

2 eggs

1 ½ cups (360g) fresh firm ricotta

2 cups (50g) baby spinach leaves, roughly chopped

¼ cup finely chopped mint

2 teaspoons finely grated lemon rind (a tasty trick)

Sea salt and cracked black pepper, to taste

3 to 4 zucchinis (courgettes), thinly sliced lengthways using a mandolin (you’ll need about 24 long slices)

2 cups (500ml) tomato puree (passata)

½ cup (50g) grated mozzarella

Directions at epicurious.com

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