From Scratch Friday – Silverbeet and Ricotta Cannelloni (spelt pasta sheets)

Well, it’s Sunday but I haven’t forgotten my challenge just yet! The housework and the washing probably needed my attention a whole lot more than spending hours cooking something. Then Saturday was like a beautiful Spring day outside and I couldn’t bear to stay indoors. Today, however, was a mix of dreary and foggy with only a few moments of sunshine. So, I thought it was time to cook! This recipe was something I cooked a LOT when I was at Uni, it’s cheap and really easy to throw together. The recipe I used back then involved sauce from a jar and packet lasagne sheets (not that there is anything wrong with that!) so I thought I’d take it right back to basics and make the whole lot from scratch. I did realise AFTER I made it and put it in the oven that I could have actually made the ricotta too! Next time!

Cannelloni Sheets

350g White spelt flour

3 eggs

1 TBS Extra Virgin Olive Oil

Silverbeet and Ricotta Mix

2 Big handfuls of silverbeet leaves (some stalks are ok too)

500g Ricotta

1 tsp ground nutmeg

2 egg yolks

70g grated cheese

Tomato Sauce

1 Onion, quartered

3 cloves of garlic

30g Extra Virgin Olive Oil

700g Jar Passata or tinned tomatoes or 600g fresh tomatoes, quartered

1 TBS Stock concentrate

1 TBS Tomato paste

1 TBS Balsamic Vinegar

1 tsp Honey (optional)

100g Grated cheese to top (I used a mix of cheddar and parmesan)

Method (Thermomix)

1. If your cheese isn’t grated, chop into 1cm cubes and throw in the TMX bowl and grate 10sec/ sp9. Set aside. Thorooughly was the bowl.

2. Add all ingredients for pasta sheets into bowl and put it on the ‘knead’ setting for 2 minutes. Then transfer to a lighly floured surface or Thermomat and work into a ball. Wrap in Thermomat and place in fridge to rest.

3. Wash and dry bowl. Add silverbeet to the bowl and chop 5 seconds/ speed 6. Then add the remaining filling ingredients and comine 20 seconds / speed 6. Transfer into a large bowl and cover. Rince TMX bowl.

4. Add onion and garlic to TMX bowl and chop 3 sec/ speed 5. Scrape down side, add Oil and cook for 3 minutes/ Varoma/ Speed 1.

5. Add all remaining ingredients excpet for the topping cheese and combine 5 seconds/ speed 6 if using passata or tinned tomatoes or 30 seconds/ speed 6 if using fresh tomatoes.

6. In a baking dish, tip 1/3 of the tomato mixture on the base of the dish and spread with a spoon so it is evenly covered.

7. Unwrap the pasta dough. Pinch of piece of dough and roll into rectangular shapes that are around 5cm x 8cm. Roll it out as thin as you can get it (as thin as a sheet of copy paper)

8. Using a dessert spoon, place around 3 spoonfuls of ricotta mixture down the middle of the rectangle. Then roll the dough closed to form a tube. Place the tube in the baking dish. Continue until all the ricotta mixture has been used up.

9. Tip remaining tomato sauce over the cannelloni tubes, using a spoon to even it out if needed. Top with grated cheese and bake at 180 degrees (fan forced) for 45 minutes.

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