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Spinach & Ricotta Cannelloni

Serves 2

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

ingredients:

• Small knob of butter
• 1 small onion, peeled and finely chopped
• 125g (5oz) fresh spinach, finely chopped (by hand or in a food processor)
• 125g (5oz) ricotta cheese
• 50g (2oz) pine nuts
• Salt and freshly ground black pepper
• Pinch freshly grated nutmeg
• 6 JUVELA Gluten-Free Lasagne Sheets

for the sauce:

• 250g (10oz) passata
• 12g (1/2oz) butter
• 12g (1/2oz) JUVELA Gluten-Free Mix
• 1/2 pint (287ml) milk

Oven temperature: 190°C/375°F/Gas Mark 5

Method:

To make the filling, heat the butter in a large pan and gently fry the onion until soft.

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.

To make the white sauce, place the milk in the pan and bring to just below the boil.

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

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.

Sprinkle with Parmesan cheese and cook in a pre-heated oven for 35-40 minutes.