Carrot and ricotta cannelloniby Ben Smith |
| Preperation time: 15 mins Cooking time: 1 hour Serves: 4 |
| Recipe Ingredients |
| For the sauce: 1 tbsp olive oil; 1 onion, finely chopped; 1 clove garlic, finely chopped; 1 carrot, peeled and finely chopped; 400g can chopped tomatoes; 1 tbsp tomato puree; 2 tbsp chopped fresh coriander; For the filling: 1 tbsp olive oil; 1 clove garlic, crushed; pinch of ground cumin; 225g carrots, peeled and roughly chopped; 250g ricotta cheese; 2 tbsp pine nuts, toasted; 12 cannelloni tubes; 150g mozzarella, sliced; 2 tbsp freshly grated parmesan. |
| Recipe Method |
| To make the sauce, heat the oil in a pan and
gently cook the onion, garlic and carrot until soft. Add the
tomatoes, a canful of water and the puree. Season, cover and simmer
for 20 minutes. Meanwhile make the filling. In a frying pan heat the oil and add the cumin, garlic, carrot and a little water and cook for 15 minutes. Season and mash. Fold into the ricotta with the pine nuts. Put the sauce in an electric mixer and blitz until chunky. Add the coriander and spoon half the sauce into an ovenproof dish. Fill cannelloni with carrot mixture and put in dish. Pour over rest of sauce, sprinkle mozzarella and parmesan on top. Bake in a preheated oven (190c/gas 5) for 30 minutes. |
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