Freezer filler

Win­ter greens and ri­cotta can­nel­loni

Olive - - Contents - Recipe ANNA GLOVER Pho­to­graphs MIKE ENGLISH

Win­ter greens and ri­cotta can­nel­loni 1½ HOURS | SERVES 8 | EASY | VEG­E­TAR­IAN

but­ter olive oil onion 1 large, diced gar­lic 2 cloves, crushed thyme 2 sprigs, leaves picked white wine a glass ri­cotta 250g nut­meg a good grat­ing win­ter greens 400g (we used cavolo nero and kale), tough stalk re­moved and chopped chopped toma­toes 2 x 400g tins bay leaf 1 dried can­nel­loni tubes 200g mas­car­pone 250g parme­san, grana padano (or veg­gie al­ter­na­tive) 50g, grated • Heat a knob of but­ter and a driz­zle of olive oil in a large fry­ing pan. Fry the onion un­til soft­ened, then add half the gar­lic and all the thyme. Fry for another minute, then stir in the wine. Sim­mer un­til re­duced by half, then add the ri­cotta and nut­meg and sea­son. Stir in the greens and cook un­til wilted, adding a splash of wa­ter if you need to. Leave to cool a lit­tle.

• Heat the oven to 180C/fan 160C/gas 4. Us­ing a tea­spoon, fill the can­nel­loni tubes with the mix­ture, and put in a sin­gle layer in an oven­proof dish.

• Fry the re­main­ing gar­lic in 1 tbsp oil for a minute, then add the chopped toma­toes and the bay leaf. Sim­mer for 10 min­utes un­til the toma­toes have bro­ken down, then add a splash of wa­ter to make a sauce. Sea­son and spoon over the can­nel­loni tubes, cov­er­ing them com­pletely.

• Mix the mas­car­pone with the parme­san and sea­son. Dol­lop over the top of the can­nel­loni, then bake for 30-35 min­utes un­til golden and bub­bling. Eat now, or al­low to cool com­pletely, cover with foil and freeze.To re­heat, de­frost in the fridge overnight then bake again for 20-30 min­utes un­til pip­ing hot in the cen­tre.

PER SERV­ING 380 KCALS | FAT 21.9G | SAT­U­RATES 14.2G CARBS 28.9G | FI­BRE 2.2G | PRO­TEIN 13.4G | SALT 0.4G

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