Spinach, Goat's Cheese and Ricotta Cannelloni
Despite my lack of talent in the kitchen, I absolutely love to cook. There’s no better feeling- and in fact taste- than indulging in a meal you worked hard to make from scratch. Cooking yourself also means you can adjust your meals to your taste buds, whether it’s adding a bit more garlic or switching out ingredients. With this in mind, and inspired by all the unbeatable homemade meals I scoffed down over the Christmas holidays, I have decided to invest a little more time into cooking at university.
One particularly delightful dish my mum made for me last month was cannelloni. The beautiful thing about this dish is that anything goes; you can fill it and flavour it with whatever suits you. I decided to give it a go with spinach, goat’s cheese and ricotta, and although it is quite a fiddly dish to make, it’s well worth it.
Ingredients
6 sheets of fresh pasta
300g Spinach
250g Ricotta Cheese
125g Goat’s Cheese
Pesto
500g Tomato Passata
Cherry Tomatoes
1 Pepper
Chorizo (optional)
Soak the fresh pasta sheets in warm water for 2 minutes then leave to stand.
Wilt the spinach by placing it in a sieve and pouring boiling water over it twice. Squeeze it to get rid of excess water.
Take one pasta sheet at a time, spread it with some pesto then fill it with 1/6 of the Spinach, 1/6 of the Ricotta Cheese and 1/6 of the Goat’s Cheese. Roll them up and place them side by side in a casserole dish.
Pour the passata on to the pasta then chop up the cherry tomatoes and pepper and sprinkle these on top.
Optional- finish by chopping up the chorizo in to cubes and popping these on top of the pasta if you fancy some meat.
Cook in the oven for 30 minutes at 200 degrees heat. Enjoy!
