Cannelloni of spinach. pine nuts and ricotta with semi-dried tomatoes

Name: Cannelloni of spinach. pine nuts and ricotta with semi-dried tomatoes
Yield: Serves 4
Ingredients: a sprig of fresh rosemary, finely chopped; 2 garlic cloves, finely sliced; 10 vine-ripened cherry tomatoes; 50 ml olive oil, for oiling; 1 Penne with Spinach, Pine Nuts and Ricotta recipe, but without the penne; 1 Penne with Spinach, Pine Nuts and Ricotta recipe, but without the penne; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 bunch fresh basil, roughly shredded; sunflower oil, for frying; 2 tablespoons freshly grated Parmesan; 12 lasagne sheets

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

The spinach and ricotta filling can be made the day before and kept in the fridge. Then its just a matter of putting everything together. The dried tomatoes will keep for a week covered in oil in a jar. They are a really useful store cupboard ingredient.

Ingredients

50 ml olive oil, for oiling
10 vine-ripened cherry tomatoes
2 garlic cloves, fine

Main course
Sensational
Vegetarian
Gluten-free

Method

Lightly oil a baking tray, cut the cherry tomatoes in half and place on the tray, cut side facing upwards. Place one slice of garlic on each tomato. Sprinkle over the chopped rosemary, season with salt and pepper and place in the oven at Gas Mark ¼/110°C for 2 h