Silverbeet Ricotta Cannelloni

Ingredients:

¼ cup extra virgin olive oil

1 bunch silverbeet, leaves shredded

350g ricotta

1 egg, lightly whisked

¼ tsp grated nutmeg

¾ cup grated parmesan or pecorino cheese

Sea salt flakes and cracked pepper

1 brown onion, finely chopped

Handful of fresh basil leaves, stems finely chopped and leaves shredded, plus extra basil leaves for garnish

1 garlic clove, finely chopped

2 x 400g cans crushed tomato

4 gluten-free lasagna sheets, cut in half vertically

1 cup mozzarella, coarsely grated

Method:

Preheat a fan forced oven to 200°C.

Heat 1 tablespoon of oil in a large frypan over medium heat. Add the silverbeet and and sauté for 5 minutes until wilted. Set aside to cool.

Add ricotta, egg, nutmeg and 1/2 cup parmesan to a bowl. Using your hands squeeze out moisture from wilted silverbeet and add to the bowl. Season with salt and pepper and mix to combine. Taste mixture and adjust seasoning as required.

Heat remaining oil in a frypan over low heat. Add the onion, basil stems and a pinch of salt and cook for 5 minutes to soften. Add garlic and cook for another 30 seconds. Add crushed tomato and a pinch of salt and pepper. Simmer over low heat for 20 minutes to reduce. Remove from heat and stir through the basil leaves.

Spread 1/2 a cup of tomato sauce over the base of a 25 x 30 cm baking tray. Working with one lasagne sheet at a time, place 2 tablespoons of ricotta mixture along the short seam. Roll to enclose cannelloni and place seam side down in the baking tray. Lay all 8 rolls in the tray then pour over remaining sauce. Sprinkle over remaining parmesan and mozzarella cheese.

Cover tray with foil and bake for 25 minutes. Remove foil and bake uncovered for another 10 minutes until golden. Garnish with extra basil leaves.