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
Preheat oven to 180°C fan-forced (200°C conventional). Blanch asparagus, refresh in cold water, then chop very finely. Blanch herbs, refresh in cold water, then chop very finely. Beat together ricotta and lemon zest until smooth, then fold in asparagus and herbs. Season.
Load ricotta mixture into a piping bag and pipe into cannelloni tubes. Mix passata, sugar and paprika, then season. Fold in capsicum, then spoon half of the sauce into a 35 x 22cm baking dish.
Arrange cannelloni tubes on top, then spoon over remaining sauce. Cover with foil and bake for 45 minutes, then remove foil, top with sauerkraut and bake for a further 20 minutes. Serve cannelloni with salad, baby basil and bread.