Lyndall's Spinach & Ricotta Cannelloni | Recipe from Artisan Cheese School
www.artisancheeseschool.com.au
Cannelloni is served as part of the Fetta, Halloumi & Ricotta class lunch—made using fresh whey ricotta.
Ingredients
- 410g tin diced tomatoes
- 2 tbsp tomato paste
- 1/4 cup red wine
- 500g ricotta
- 200g chopped spinach
- 4 teaspoons powdered stock
- 1 packet fresh lasagne sheets cut into 3.
- 200g grated cheddar
- 1/4 cup cream
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