Vegetable Cannelloni with Sauerkraut Recipe - Better Homes & Gardens Australia

Ingredients

• 2 bunches asparagus
• 2 cups mixed fresh herbs
• 1kg fresh ricotta (from a basket, not a tub)
• Finely grated zest of 2 lemons
• Sea-salt flakes and freshly ground black pepper, to season
• 12-16 ready-to-use cannelloni tubes
• 1½L tomato passata
• 2 tsp brown sugar
• 2 tsp sweet paprika
• 1 cup roasted red capsicums, cut into very fine strips
• ½ cup sauerkraut
• Salad, baby basil and bread, to serve