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Spinach and Ricotta Cannelloni
Ingredients
  • subheading: For the sauce:
  • 1 shallot
  • 2 garlic cloves
  • 3 ½ cups (700g) passata/pureed tomatoes
  • 1 small bunch basil
  • ½ tablespoon olive oil
  • subheading: For the filling:
  • 12.3 oz (350g) ricotta cheese
  • 8.8 oz (250g) raw fresh spinach
  • 1 egg
  • 2 tablespoon parmesan grated
  • 1 pinch of nutmeg
  • salt and pepper
  • subheading: To assemble:
  • 12 cannelloni pasta tubes
  • 4.4 oz (125g) ball of mozzarella
  • Extra grating of parmesan
Steps
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