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!
350g White spelt flour
1 TBS Extra Virgin Olive Oil
Silverbeet and Ricotta Mix
2 Big handfuls of silverbeet leaves (some stalks are ok too)
1 tsp ground nutmeg
2 egg yolks
70g grated cheese
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)
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.