Spinach & Ricotta Cannelloni

Serves 2

Description

A classic Italian cannelloni, combining fresh spinach leaves, creamy ricotta cheese and crunchy pine nuts.

Ingredients

6 Juvela Gluten-Free lasagne sheets
125g (5oz) fresh spinach, finely chopped
125g (5oz) ricotta cheese
50g (2oz) pine nuts
pinch freshly grated nutmeg
small knob of butter
1 small onion, peeled and finely chopped
salt and freshly ground black pepper
12g (1/2oz) Juvela Gluten-Free Mix
287ml (1/2 pint) milk
12g butter
250g (10oz) passata

Instructions

  1. Oven temperature: 190°C/375°F/Gas Mark 5
  2. To make the filling, heat the butter in a large pan and gently fry the onion until soft.
  3. Add the spinach and cook for a few minutes until wilted. Allow to cool slightly, then stir in the ricotta and nutmeg, and season well. Lightly toast the pine nuts under a medium grill until golden brown and add to the ricotta mixture.
  4. To make the white sauce, place the milk in the pan and bring to just below the boil.
  5. In a separate pan, melt the butter and add the Mix, stirring well with a wooden spoon. Gradually add the milk, stirring constantly until the sauce thickens
  6. Cook two lasagne sheets at a time in a pan of boiling water for 4-5 minutes until softened. Place a spoonful of the filling down the centre of each lasagne sheet, roll up and place in an oven-proof dish. Spoon the passata over the cannelloni followed by the white sauce.
  7. Sprinkle with Parmesan cheese and cook in a pre-heated oven for 35-40 minutes.