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Ricotta & Tapenade Cannelloni
Serves 4
Filling
500g ricotta cheese
3 tblsp tapenade
�cup basil leaves, torn
Sea salt & freshly ground black pepper
Mix all the ingredients and set aside.
Roasted tomato sauce
6 tomatoes
1 clove garlic - finely chopped
1 onion - finely chopped
1 chillies -deseeded
1� cups tomato pulp
extra virgin olive oil
salt & pepper
Cut the tomatoes in half and place cut side up in a tray,
together with the chillies. Season liberally with salt, pepper &
sugar, drizzle with the olive oil and place under the oven's upper
grill.
Leave tomatoes to char and caramelise.
Fry the onions & garlic in lots of olive oil until
translucent but not browned.
Put the charred tomatoes together with the pulp and blend to
a pur�e.
Add to the onions & garlic and cook to desired consistency.
Season with the salt and pepper to taste.
Cannelloni
250g pasta dough
Extra virgin olive oil
1cup roasted tomato sauce (see previous recipes)
1cup grated Parmesan
Roll the pasta dough up to No.6 on your pasta machine. Cut
into 10cmx10cm squares, whilst bringing a pot of salted water to the
boil.
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