Winter greens and ricotta cannelloni

I don’t often eat winter greens such as kale, or cavolo nero. I find them a little tough and flavourless and much prefer softer greens such as spinach or spring greens.

I also have some disdain for the clean eating, superfood movement so have been avoiding kale on principle. Now I realise that I’ve been unfair to this lovely vegetable, so while I’m still not ready to oven bake it and call it ‘crisps’, I am happy to use it in this pasta dish, which was delicious.

Winter greens and ricotta cannelloni
Serves 8
Write a review
Print
Total Time
1 hr 30 min
Total Time
1 hr 30 min
419 calories
25 g
73 g
26 g
19 g
15 g
175 g
585 g
3 g
0 g
9 g
Nutrition Facts
Serving Size
175g
Servings
8
Amount Per Serving
Calories 419
Calories from Fat 225
% Daily Value *
Total Fat 26g
39%
Saturated Fat 15g
73%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 73mg
24%
Sodium 585mg
24%
Total Carbohydrates 25g
8%
Dietary Fiber 1g
5%
Sugars 3g
Protein 19g
Vitamin A
20%
Vitamin C
7%
Calcium
44%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tbsp butter
  2. 1 tbsp olive oil
  3. onion 1 large, diced
  4. garlic 2 cloves, crushed
  5. thyme 2 sprigs, leaves picked
  6. white wine a glass
  7. ricotta 250g
  8. nutmeg a good grating
  9. winter greens or cavolo nero or kale tough stalk removed and chopped
  10. chopped tomatoes 400g tin
  11. bay leaf 1
  12. dried cannelloni tubes 200g
  13. mascarpone 250g
  14. parmesan, grana padano (or veggie alternative) 50g, grated
Instructions
  1. Heat a knob of butter and a drizzle of olive oil in a large frying pan. Fry the onion until softened, then add half the garlic and all the thyme. Fry for another minute, then stir in the wine. Simmer until reduced by half, then add the ricotta and nutmeg and season. Stir in the greens and cook until wilted, adding a splash of water if you need to. Leave to cool a little.
  2. Heat the oven to 180C/fan 160C/gas 4. Using a teaspoon, fill the cannelloni tubes with the mixture, and put in a single layer in an ovenproof dish.
  3. Fry the remaining garlic in 1 tbsp oil for a minute, then add the chopped tomatoes and the bay leaf. Simmer for 10 minutes until the tomatoes have broken down, then add a splash of water to make a sauce. Season and spoon over the cannelloni tubes, covering them completely.
  4. Mix the mascarpone with the parmesan and season. Dollop over the top of the cannelloni, then bake for 30-35 minutes until golden and bubbling. Eat now, or allow to cool completely, cover with foil and freeze. To reheat, defrost in the fridge overnight then bake again for 20-30 minutes until piping hot in the centre.
Notes
  1. Make this vegetarian by omitting the parmesan and using a vegetarian alternative.
beta
calories
419
fat
26g
protein
19g
carbs
25g
more
Adapted from Anna Glover via Olive Magazine
Full As An Egg http://fullasanegg.org/

Leave a Reply