Heart Of The House

Spinach & Ricotta Cannelloni


Sourdough pasta, roll out thinly and cut to required size

Lacto-Fermented Tomato Sauce

For the filling:

1 large onion chopped

2 cloves garlic, chopped

1tbsp olive oil

250g of cooked spinach or silverbeet, chopped  (excess liquid squeezed out)

500g cottage cheese

500g fresh ricotta

100g Parmesan, grated

2 eggs

finely grated rind of 1 lemon

¼  tsp ground nutmeg

½  cup fresh chopped parsley

freshly ground salt and black pepper, to taste


  • Preheat oven to 180C .
  • Cook the onion, garlic and oil in frying pan until softened.
  • Place cottage and ricotta cheese in a large mixing bowl.
  • Add the softened onion, spinach, half of the parmesan, eggs, lemon, nutmeg and parsley to the bowl.
  • Mix well and season to taste.
  • Spoon about ½ cup filling onto each pasta sheet and gently roll up –fill the ends with a little extra filling.
  • Place seam side down into a large baking dish.
  • Pour over the sauce and sprinkle with the remaining parmesan and mozzarella. Bake for 45 minutes covered.  Remove cover and bake for a further 10 minutes or until lightly golden.
  • Stand 5 minutes before serving.
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