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Ricotta cannelloni with primavera sauce

Karen Martini
Karen Martini

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Welcome spring with Karen Martini's ricotta cannelloni with peas and broad beans.
Welcome spring with Karen Martini's ricotta cannelloni with peas and broad beans.William Meppem

There are few dishes more comforting than baked pasta, and this one provides all the satisfying warmth you want on a cold day, while also embracing the first tendrils of spring. This simple sugo-based dish takes on a new dimension with the salad tumbled over the top. Fresh broad beans are always the first ingredient to reset my seasonal mindset.

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Ingredients

  • 24 cannelloni shells

  • 1 cup double-podded broad beans

  • 1 cup peas (fresh or frozen)

  • 250g smoked mozzarella, sliced

  • 50g parmesan, finely grated

  • 10 mint leaves, torn

  • zest of ½ lemon, finely grated

  • extra virgin olive oil

For the filling

  • 375g ricotta

  • 2 eggs, lightly beaten

  • 200g bocconcini, finely diced

  • 150g firm feta, crumbled

  • 100g parmesan, finely grated

  • 3 dill sprigs, fronds chopped

  • ½ large nutmeg, finely grated

  • salt flakes and freshly ground black pepper

For the sauce

  • 120ml extra virgin olive oil

  • 4 large cloves garlic, finely sliced

  • 700ml passata

  • 400g tin diced tomatoes

  • 1 tbsp sugar

  • 2 tsp dried mint

Method

  1. 1. Preheat the oven to 200C (180C fan-forced).

    2. For the filling, combine the ricotta and egg in a large bowl. Add the bocconcini, feta, 100g parmesan, dill and nutmeg, season with salt and pepper and combine. Using a piping bag with a large nozzle, fill the cannelloni shells.

    3. For the sauce, heat the oil in a medium saucepan over medium heat. Add the garlic and fry until fragrant and just changing colour. Add the passata, tomato and a cup of water, and simmer for 15 minutes over low heat.

    4. Add the sugar and dried mint to the sauce, season with salt and pepper and take off the heat. Stir through half of the broad beans and half of the peas.

    5. Spread half of the sauce across the base of a 30cm x 24cm baking dish. Arrange the cannelloni on top of the sauce, then spoon over the remaining sauce. Scatter over the mozzarella and 50g parmesan. Cover with baking paper, then foil, and bake for 25 minutes; then remove the baking paper and foil and bake for another 10 minutes to brown.

    6. For the salad, dress the reserved broad beans and peas (refreshed if frozen, or blanched for 1 minute if fresh), mint leaves and lemon zest with a little oil. Season with salt and pepper and toss to combine.

    7. Tip the salad over the cooked cannelloni. Serve immediately – don't let it sit.

    More spring Italian recipes

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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Original URL: https://www.theage.com.au/goodfood/recipes/ricotta-cannelloni-with-primavera-sauce-20190920-h1i7p5.html