Goat Cheese Cannelloni
Serves 4
Ingredients
8 dried lasagne sheets
350g ricotta cheese
100g soft goat cheese
Small bunch flat leaf parsley
Small bunch chives
1/2 teaspoon ground nutmeg
2 tbsp grated parmesan
Few sprigs of thyme
Pinch of sea salt
Few grinds of black pepper
Sauce:
500ml tomato passata
1 clove crushed garlic
1 tablespoon olive oil
1 teaspoon brown sugar
1 tablespoon thyme leaves
Method
Make the sauce, mix the tomato passata with the other ingredients and set aside.
Next, make the filling for the cannelloni. Chop or rip all the herbs into little pieces. Using a fork, mash together the ricotta, goats cheese, parsley, chives, salt, pepper and nutmeg in a bowl.
Lay a sheet of lasagne onto the work surface and put a little blob of the filling on top. Roll the lasagne into a cylinder and place into a baking dish. Continue until all the sheets are used up. Lay the rolls next to each other to form rows.
Pour the tomato sauce over the top of the cannelloni rolls, sprinkle with the parmesan and put the thyme sprigs on top.
It is ready to cook, put it into the oven at 180C for 20/30mins until golden and bubbling.
This is delicious with a green salad and some crusty bread.