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Garden greens cannelloni with tomatoes and sauerkraut

Rich in flavour and perfect for a family dinner. - by Fast Ed
  • 04 Feb 2022
Prep: 25 Minutes - Cook: 65 Minutes - Serves 4-6
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Rich in flavour, easy on technique and ready to go in just over an hour, this dish is perfect for a family dinner.

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

Method

  1. 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.

  2. 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.

  3. 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.

Cannelloni

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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