Bitter Greens and Ricotta Cannelloni Recipe

Ingredients

• 60 ml olive oil (¼ cup)
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 200 gm each chicory, cavolo nero and silverbeet leaves, thinly sliced
• 60 gm rocket leaves, thinly sliced
• ½ cup each coarsely chopped oregano and flat-leaf parsley
• 1 kg ricotta
• 50 gm each finely grated parmesan and pecorino, plus extra to serve
• ½ tsp finely grated nutmeg
• Finely grated rind of 1 lemon
• 1 quantity egg-yolk pasta dough
• 2 buffalo mozzarella, thickly sliced
• Fresh tomato sauce
• 200 gm cherry tomatoes, halved
• 250 ml tomato passata (1 cup)