A treat for every season – Cannelloni With ZucchinI, Ricotta and Tomato Sauce
Yes it is but you would be surprised to hear how much noise pollution we have around here. So I better get on with this, maybe I manage to catch that short moment when lunch is served and they have to put down whatever they do to eat!
CANNELLONI WITH ZUCCHINI, RICOTTA AND TOMATO SAUCE
2 big or 4 small servings
12 (10×15 cm/ 4×6 in) rectangles of fresh pasta
1 kg/ 2,2 lb zucchini
250 g/ 0,5 lb fresh ricotta
1 clove of garlic
250-300 ml tomato sauce or some canned tomatoes you have run in a blender
1-2 tsp freshly chopped herbs
3-4 tbsp freshly grated parmesan cheese
extra-virgin olive oil
Trim the zucchini and slice, cut or chop into small pieces. Cook gently in a skillet with some salt, olive oil and a crushed garlic clove until softened and a bit golden. Take away the garlic and drain of most of the olive oil.
Cook the pasta rectangles for a few minutes in some gently boiling water to which you have added a little oil, it will help to keep them apart and not glue to each other. Take them out of the water and let them drain on a kitchen towel.
Take out an oven-proof form, grease it and cover the bottom with a thin veil of tomato sauce that you have added a little oil,salt and herbs to, about 1/3 of the total.
Mix the zucchini with the fresh ricotta and place a spoonful on each pasta sheet, roll up the rectangles and place them close to each other in the form. Spoon the rest of the tomato sauce over the cannelloni and sprinkle the grated parmesan cheese over it all.
Bake in a pre-heated oven (200°C/390°F) for around 20 minutes or until golden and bubbly.