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Spinach and Ricotta Cannelloni
with toasted pinenuts and chorizoby Kate of Cloverdale
A fresh and tasty twist on traditional cannelloni. By toasting the pinenuts and chorizo you can create amazing flavours that penetrate every bite!
Depending on how many folks you are feeding, adjust the amounts.
- Fresh english spinach leaves
- Ricotta cheese
- Pinenuts
- Fresh chorizo sausage
- Tomato paste
- Tinned tomatoes
- Cannelloni shells
- Mozarella cheese to top
Slice the chorizo and cut each slice into quaters. In batches on a hot frying pan, toast the pieces until they have almost burnt on the outside. Next toast the pinenuts, remember to keep them moving around the pan so they dont burn.
Chop the spinach roughly and add to ricotta cheese in a mixing bowl. Add the chorizo and pinenuts. Mix these together well and fill your cannelloni shells with a teaspoon or a method that suits you. Mix tomato paste and tinned tomatoes in another bowl. Line a baking dish with the cannelloni and pour the tomato mixture over the top making sure the sauce surrounds all the canneloni otherwise it will dry out. Top the dish with cheese and pop in the oven for about 30 minutes on 180C.
Goes beautifully with garden salad, particularly rocket.
