Ingredients
9 total- 125 ml of extra virgin olive oil
- 100 g of goat's cheese
- 30 g of parmesan, grated
- 200 g of baby spinach, shredded
- 400 g of cherry tomatoes, halved
- 1 tbsp of fresh thyme leaves
- 400 g of ricotta
- 2 garlic cloves, crushed
- 1 packet of fresh pasta sheets, ideally 12 x 12cm/5in x 10cm/4in
Method
9 stepsStep 1
Preheat the oven to 180{C/365{F/Gas 4.
Step 2
Place the tomatoes into a bowl and drizzle with the olive oil. Add the thyme and season well with salt and freshly ground black pepper.
Step 3
Place the ricotta, goat's cheese and parmesan into a clean bowl and mix well.
Step 4
Add the spinach and garlic and season well with salt and freshly ground black pepper.
Step 5
Lay the pasta sheets onto a clean work surface. Place a line of the cheese and spinach mixture along the longer edge of each pasta sheet, then roll up like a cigar.
Step 6
Drizzle the cannelloni rolls with a little of the oil that the tomatoes have been sitting in, then pour the remaining oil into the bottom of an ovenproof dish that will hold all 12 cannelloni.
Step 7
Place the cannelloni tubes into the dish and place the tomatoes evenly over the top.
Step 8
Transfer to the oven to bake for 30 minutes, or until cooked through.
Step 9
To serve, place three cannelloni each onto four plates. Sprinkle with parmesan shavings and place a spoonful of dressed mixed green salad leaves alongside.