Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Corsican Cannelloni with Herbs and Fresh Cheese (Cannellonis a La Corse Aux Herbes Et Au Broccio)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
1 quantity pasta verde using herbs FILLING: 40g/1 lb fresh spinach 450g/1 lb ricotta cheese
1 egg 1 egg yolk 2 tablespoons chopped mixed fresh herbs (e.g. flat-leaf parsley, basil, mint, marjoram, oregano, savory, chives)
2 tablespoons grated Parmesan cheese salt and freshly ground black pepper SAUCE: 3 tablespoons olive oil
1 medium onion, finely chopped 3 cloves garlic, crushed 2x400g/14 oz cans chopped tomatoes
1 tablespoon chopped flat-leaf parsley 2 teaspoons chopped fresh marjoram salt and freshly ground black pepper
TO SERVE: grated Parmesan cheese



1 Make and cook the pasta. A few seconds after the sheets rise to the surface, remove them with a slotted spoon to a bowl of cold water. Lift the sheets out carefully and spread the pasta on a large, slightly moist cloth and cover with another cloth until required.
2 FOR THE FILLING: Trim the tough stems from the spinach and discard any damaged leaves. Wash well in several changes of water, drain and chop roughly. Place in a large saucepan, cover and heat until wilted, tossing occasionally with a frok. Drain in a colander, pressing well with back of wooden spoon to extract as much moisture as possible. Chop finely, and place on kitchen paper to drain thoroughly and cool. Mash the ricotta in bowl. Add the spinach and the remaining filling ingredients and mix thoroughly. Season to taste with salt and pepper. Set aside.
3 FOR THE SAUCE: Heat the oil in a saucepan. Add the onion gently for about 10 minutes until transparent. Stir in the garlic and cook for several seconds. Add the tomatoes, herbs and salt and pepper to taste. Bring to the boil, partly cover and simmer for 30 minutes until thick. Puree in a food processor or in a pan with a hand-held blender.
4 Preheat the oven to 180C/350F/gas mark 3. Spread about 1 ladle of suace in the base of shallow oven-proof dish. Place 2 heaped tablespoons of filling along one edge of a pasta sheet and roll up. Place the roll, with the edges facing down, onto the sauce in a dish. Repeat with the remaining pasta, positioning the rolls close together in a single layer. Spoon the remaining sauce over and bake for 30 minutes.
5 Serve directly from the dish with extra grated Parmesan.

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