Spinach & ricotta cannelloni

Ingredients - sauce

1½ tbsp butter

1½ tbsp plain flour

2 cups skimmed milk

¼ tsp freshly ground black pepper

Pinch of freshly grated nutmeg

25g finely grated Parmesan cheese

Ingredients - filling

3 tbsp extra virgin olive oil

1 small onion, finely chopped

2 cloves garlic, crushed

300g baby spinach leaves

1¾ cups Ricotta

1 large egg, lightly beaten

½ cup chopped fresh parsley

¼ tsp salt

¼ tsp freshly ground black pepper

30g finely grated Parmesan cheese

Instant Cannelloni tubes

Method - sauce
The secret to this sauce is constant whisking from beginning to end. Melt butter in a large saucepan over low heat. Whisk in flour and cook for two minutes. Add milk in a gentle stream, and bring to the boil. Sauce will thicken; continue to cook adding pepper and nutmeg after 2 minutes. Remove from heat and stir in cheese. Cover pan and set aside.

Method - filling

Heat oil in a pre-heated *Le Creuset 28cm Saute Pan; sauté onion and garlic until lightly browned. Add spinach and continue to sauté for a further 3 minutes. Remove from heat and allow to cool. Place ricotta, egg, parsley, salt, pepper and half the cheese in a large mixing bowl. Stir in cooled spinach. Spread half the sauce over the bottom of a greased baking dish. Fill cannelloni tubes with filling and place in a single layer in the baking dish. Spread with remaining sauce and bake covered in a pre-heated 220 º C oven for approximately 20 minutes or until cannelloni tubes are soft and sauce is bubbling. Remove foil and continue to cook for a further 5 minutes.

SERVES 4

*Le Creuset 28cm Saute Pan available in Cherry Red, French Blue or Granite. RRP $259.00