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Rocket and ricotta cannelloni with tomato sauce and burrata

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

Rocket and ricotta make the perfect cannelloni filling, served with a rich roasted tomato sauce and creamy burrata.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the tomato sauce

For the filling

  • 500g/1lb 2oz rocket, plus extra for garnish
  • 250g/9oz ricotta
  • whole nutmeg, for grating
  • 150g/5½oz Parmesan, plus extra for serving
  • 6 x 12cm/5in x 10cm/4in sheets fresh pasta
  • salt and freshly ground black pepper

For the brown butter

To serve

Method

  1. To make the tomato sauce, preheat the oven to 150C/130C Fan/Gas 2.

  2. Place the tomatoes in a roasting tin with the basil, garlic and oil, toss to coat well and slow roast for 2 hours. When roasted place in a blender and blitz until smooth. Season with salt and pepper.

  3. To make the filling, bring a pan of water to the boil and blanch the rocket leaves for 30 seconds. Remove and refresh the rocket in cold water. Squeeze dry in a clean tea towel, then chop finely and place in a bowl. Add the ricotta, some grated nutmeg and the Parmesan. Season with salt and pepper and spoon into a piping bag.

  4. To make the brown butter, heat the butter in a frying pan until it turns brown, remove from the heat and whisk in the lemon juice and a drizzle of oil. Set aside.

  5. To assemble, turn the oven up to 200C/180C Fan/Gas 6, pipe some filling onto each pasta sheet and carefully roll up. Place tightly in a baking dish. Pour over the brown butter and bake for 20 minutes, until golden-brown.

  6. To serve, spoon some tomato sauce onto each plate and top with the cannelloni, tear over some burrata and finish with some grated Parmesan and rocket.