Bitter greens and ricotta cannelloni

AT A GLANCE

  • Serves 6 people

  • 60 ml (¼ cup) olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 200 gm each chicory, cavolo nero and silverbeet leaves, thinly sliced
  • 60 gm rocket leaves, thinly sliced
  • ½ cup each coarsely chopped oregano and flat-leaf parsley
  • 1 kg ricotta
  • 50 gm each finely grated parmesan and pecorino, plus extra to serve
  • ½ tsp finely grated nutmeg
  • Finely grated rind of 1 lemon
  • 1 quantity egg-yolk pasta dough
  • 2 buffalo mozzarella, thickly sliced
  •  
  • Fresh tomato sauce
  • 60 ml (¼ cup) olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 200 gm cherry tomatoes, halved
  • 250 ml (1 cup) tomato passata
01   Heat oil in a large saucepan over medium-high heat, add onion and garlic and sauté until tender (3-4 minutes). Add chicory, cavolo nero and silverbeet, sauté until wilted (3-4 minutes), add rocket and herbs, stir to wilt (30 seconds). Transfer to a colander, press with a wooden spoon to drain excess water, transfer to a bowl, cool to room temperature. Stir in ricotta, parmesan, pecorino, nutmeg and lemon rind, season to taste and set aside.
02   Cut pasta into eighteen 10cm x 12cm rectangles. Blanch, in batches, in boiling salted water until al dente (1 minute; see cook’s notes page 58), remove with a slotted spoon, refresh under cold running water and pat dry. With longest side of pasta rectangle facing you, spoon some of the ricotta mixture along longest edge. Roll away from you to form a loose cylinder, repeat with remaining pasta and filling. Arrange in an oiled 25cm x 35cm roasting pan, set aside.
03   Preheat oven to 180C. For fresh tomato sauce, heat oil in a saucepan over medium-high heat, add onion and garlic, sauté until tender (3-4 minutes). Add tomato, cook until beginning to break down (5-6 minutes), then add tomato passata, simmer until thickened (2-3 minutes), season to taste and spoon fresh tomato sauce over cannelloni.
04   Arrange buffalo mozzarella over fresh tomato sauce, scatter with extra parmesan and pecorino and bake until bubbling and golden (30-35 minutes). Serve hot.
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