Cannelloni with Peas and Gorgonzola

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About

It’s not really worth going to the trouble of making fresh pasta for this dish so buy good-quality dried cannelloni or lasagne sheets and roll them yourselves.


for the pea purée

  • 30 g butter
  • 1 small onion, peeled and finely chopped
  • 1 kg


Pre-heat the oven to 230°C/gas mark 8.

First make the pea purée.

Heat the butter in a saucepan and cook the onion gently until soft.

Add the peas, vegetable stock and mint, season, and simmer for 10-12 minutes.

Purée in a blender until smooth.