Spinach and Ricotta Cannelloni Recipe | myfoodbook

Ingredients

• 300g (2 cups) strong/hard plain flour
• Good pinch salt
• 3 eggs, lightly beaten
• 30ml extra light olive oil
• Extra flour, for dusting
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon olive oil
• 1 x 250g frozen pkt chopped spinach, defrosted and excess liquid squeezed out
• 500g tub cottage cheese
• 500g fresh ricotta
• 200g parmesan, grated
• 150g mozzarella, grated
• 2 eggs
• finely grated rind of 1 lemon
• 1/4 ground nutmeg
• 1/2 cup fresh chopped parsley
• Freshly ground salt and black peppercorns, to taste
• 500ml (2 cups) of your favourite tomato sauce