Cavolo nero & ricotta cannelloni

PREP + COOK TIME 35 MINUTES SERVES 4

500g cavolo nero

300g baby spinach

500g firm ricotta

200g feta, crumbled

1 teaspoon finely grated lemon rind

2 cloves garlic, crushed 2/3 cup (80g) frozen baby peas, thawed

½ cup (40g) finely grated Parmesan, plus

1/3 cup (25g) extra

2 eggs, beaten lightly

2 tablespoons extra virgin olive oil

60g butter, chopped

½ cup (50g) walnuts, chopped

2 tablespoons thyme leaves

1 Preheat oven to 220°C/ 200°C fan. Line two oven trays with baking paper.

2 Remove stems from cavolo nero, placing leaves in a large heatproof bowl. Place spinach in another large heatproof bowl. Pour boiling water over cavolo nero and spinach, stand for 1 minute, drain separately. Refresh in separate bowls of iced water. Drain. Squeeze excess water from cavolo nero and spinach.

3 Chop spinach and place in a large bowl. Stir in ricotta, feta, rind, garlic, peas, Parmesan and egg. Season.

4 Open out cavolo nero leaves, overlapping two large leaves lying flat. Place 2 tablespoons of the ricotta mixture at one end of leaves. Roll up to form “cannelloni”. Place cannelloni on tray. Repeat with remaining cavolo nero leaves and ricotta mixture to make a total of 20 cannelloni. You may need to use some of the smaller leaves. Sprinkle cannelloni with extra Parmesan, then drizzle with oil and season with salt.

5 Bake cannelloni for 15 minutes or until crisp and heated through.

6 Heat butter and walnuts in a small frying pan until butter is beginning to brown. Add thyme, swirling to combine.

7 Serve cannelloni drizzled with butter mixture and a little extra lemon rind, if you like.