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Ingredients for 4
1 tbsp sunflower oil
1 onion
1 clove of garlic
250 g frozen spinach, defrosted and well drained
1/4 tbsp. grated nutmeg
250 g pot ricotta cheese (full fat)
seasonings
8-12 cannelloni tubes (depending on the size)
Heat the oil and fry the onion and garlic for a few minutes. Place in a large bowl with the spinach, nutmeg and ricotta cheese. Season. Using a teaspoon, fill each tube and place in a large ovenproof dish. Pour the sauce (either or both) over the cannellonis and cook in the centre of a pre-heated oven for 30-35 minutes 190 C (375 F) gas mark 5.
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