Crushed potato and bitter greens cannelloni with white bean and rosemary ragoût

Name: Crushed potato and bitter greens cannelloni with white bean and rosemary ragoût
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 100 ml dry white wine; 200 g sunblush tomatoes, chopped; 50 g watercress leaves; 50 g rocket leaves, stems trimmed; 100 ml pesto sauce (bought or home-made - see PG TIPS); 175 g dolcelatte cheese; 400 g haricot beans, soaked overnight and drained; 600 g new potatoes, scrubbed; 2 tablespoons mild olive oil; 12 fresh lasagne sheets (see PG TIPS); salt, freshly ground black pepper and ground nutmeg; 1 small onion, finely chopped; 4 tablespoons olive oil; 1 carrot, cut into small dice; pinch of red chilli flakes; 2 garlic cloves, crushed; 1 tablespoon chopped fresh rosemary

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

In Italy salad greens are often used in pasta dishes to great effect.

Ingredients

For the Ragoût

400 g haricot beans, soaked overnight and drained
4 tablespoons olive oil
1

Europe
Italy
Vegetarian
Pasta
Mediterranean
Microwave

Method

For the ragoût, place the soaked beans in a large pan, cover with cold water, bring to the boil, reduce the heat and simmer for 1-1½ hours or until the beans are tender, adding more water if necessary. Drain the beans, reserving their cooking liquid.

Heat half the olive oil in a pan, add the onion, carrot, garlic, chilli flakes and rosemary and cook for 3-4 minutes or until the carrots