SPINACH & RICOTTA CANNELONI

Ingredients

Lasagne sheet - 12 ea

Ricotta cheese - 100 gms

spinach - 500 gms (cleaned & blanched)

Red onions - 50 gms (chopped)

Garlic - 20 gms (chopped)

Tomato sauce - 1 mix(click here for the Recipe)

Parmesan cheese - 100 gms (grated)

Olive oil - 50 ml

Seasoning - to taste

Nutmeg - 1/4 tsp

Method

Blanch the lasgne sheet until almost done which is called 'al dante' in italian in boiling salted water & olive oil.

Once out of the water sprinkle with olive oil so that it doesnt stick to each other.

Take a separate frying pan & add 2 tbsp of olive oil.

In the meantime blanch the spinach & sqeeze the extra water until dry & keep separate.

Add in the garlic & once sweat add in the chopped red onions & allow it to sweat.Add the spinach and cook it well with seasoning & finish with little grated nutmeg.

Remove it from heat & allow it to cool for sometime & add in the soft ricotta cheese to the mix & blend in well & also adjust the seasoning.

Spread the lasagne sheets like shown in the picture & put one spoon of the spinach & cheese mix in one end of the sheet & slowly roll without much pressure so that the mix doesnt come out.

In a flat dish make a base with tomato sauce & arrange the rolled pasta as arranged in the pic.

Top it up with little tomato sauce so that it doesnt get dried during the baking process.

Sprinke with grated parmesan cheese & bake it in hot oven until the cheese melts & serve hot.