It's funny how we spend time with people and still don't know hundreds of things about them. Or we think we know something, but we don't (This is not a philosophical post, I promise).
I was going through a couple of books trying to choose something for lunch and suddenly João looked at a photo and said "why don't you cook this?" - I looked at him and replied "but you don't like cannelloni. And you don't like ricotta either". "Of course I like cannelloni. And I would definitely try your ricotta cannelloni - but don't add spinach, please"
After my jaw was back where it belongs, João was off to the grocery store to buy the ingredients and I was glad to know he's more open to trying new food. :)
I'm submitting this post for the Weekend Herb Blogging, this time hosted by Scott, from Real Epicurean.
I adapted a recipe from this book and used a combination of parsley, chives and basil to replace the spinach.
Herb ricotta cannelloni
adapted from Modern Classics Book 1
500ml readymade tomato sauce
4 fresh lasagna sheets, halved lengthwise
½ cup finely grated parmesan cheese, extra
750g (1 ½ pounds) fresh ricotta
2 tablespoons virgin olive oil*
4 tablespoons chopped flat-leaf parsley
4 tablespoons chopped basil
4 tablespoons chopped chives
1 cup finely grated parmesan cheese
½ cup fresh breadcrumbs – I made my own with some stale Italian bread
salt and freshly ground black pepper
Preheat the oven to 180ºC/350ºF.
To make the filling, combine the ricotta, olive oil, parsley, basil, chives, parmesan, breadcrumbs, salt and pepper.
Spread 1/3 of the tomato sauce over the base of a greased 20x30cm (8x12in) ovenproof dish.
Lay a lasagna sheet on a flat surface, spoon on some ricotta filling and roll up. Place in the baking dish, seam-side down. Repeat with the remaining filling and sheets.
Pour the remaining tomato sauce over the cannelloni, sprinkle with the extra parmesan and bake for 25-30 minutes or until heated through.
* I added the olive oil because the ricotta I used was too crumbly – it helped create a creamier filling