One of my favorite pasta dishes, easy to do and always tastes sublime.
I tend to make spinach and ricotta filling and use it for lasagne with roasted pumpkin, or filled ravioli with browned sage butter ….and occasionally cannelloni with a tomato passatta.
Basically I just combined a large amount of fresh ricotta with wilted English spinach leaves, crushed garlic and Parmesan cheese and then I’m ready to fill whatever pasta sheets that I have handy…. in this case I had some store bought fresh lasagna sheets that I just rolled up with the creamy filling.
I then liberally added a tomato concasse to the filled pan of cannelloni and scattered a handful of mozzarella and Parmesan cheeses on top, before popping into a hot oven to cook away until golden and bubbling.
Served with a simple leafy salad, this was an easy and delicious meal shared with friends.