Ricotta and basil cannelloni
- 2 tablespoons (40ml) olive oil
- ½ large onion, peeled and finely chopped
- 1 garlic clove, whole
- 700g Italian passata
- 500ml water
- 6 large basil leaves
- 1 teaspoon sugar
- Sea salt
- 600g ricotta
- 70g basil leaves, finely chopped
- 1 pinch freshly grated nutmeg
- 250g dried cannelloni pasta (that require no pre-cooking)
- Sea salt, freshly ground black pepper
- 25g Parmigiano Reggiano, finely grated
Requires: 1 disposable piping bag
To make the Italian tomato sauce, place the olive oil in a heavy-based stockpot over medium heat. Add the onion and garlic clove. Cook until the onion is soft. Add the Italian passata and water. Bring to the boil, then add the basil, a pinch of salt and the sugar. Reduce the heat to low and simmer for approximately 45 minutes or until the sauce has reduced to your required consistency, stirring occasionally so that the sauce does not stick to the pot and burn, then remove from the heat. Add additional water, where required. Discard garlic clove.
Preheat the oven to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6).
Ladle 1/3 of the Italian tomato sauce into a large baking dish.
Combine the ricotta, basil and nutmeg in a medium-sized bowl. Season to taste with salt and pepper and mix to combine. Fill each cannelloni with the ricotta and basil filling using a disposable piping bag, then lay cannelloni close together in a single layer on top of the Italian tomato sauce.
Ladle the remaining Italian tomato sauce to completely coat. Sprinkle Parmigiano Reggiano on top of the Italian tomato sauce and bake for 20-25 minutes or until golden. Serve immediately – buon appetito.
