Goats' Cheese Cannelloni With Cherry Tomatoes
Indulge in a delightful culinary adventure with this flavorful dish of Spinach and Cheese Cannelloni topped with roasted cherry tomatoes. Each bite offers a symphony of creamy ricotta, tangy goats' cheese, and savory parmesan, all beautifully wrapped in tender pasta sheets. The roasted tomatoes add a burst of sweetness, making this dish an exquisite balance of textures and flavors. Serve this impressive meal with a side of dressed green salad leaves for a complete dining experience.
— Constant Cookbook
Ingredients
- 400g/14oz cherry tomatoes
- 125ml/4fl oz extra virgin olive oil
- 1 tbsp fresh thyme
- salt and freshly ground black pepper
- 400g/14oz ricotta
- 100g/3½oz goats' cheese
- 30g/1oz parmesan
- 200g/7oz baby spinach
- 2 garlic
- 12 x 12cm/5in x 10cm/4in sheets fresh pasta
- shavings parmesan
- green salad leaves, dressed with olive oil and balsamic vinegar
Instructions
- Preheat the oven to 180C/365F/Gas 4.
- Place the tomatoes into a bowl and drizzle with the olive oil. Add the thyme and season well with salt and freshly ground black pepper.
- Place the ricotta, goats' cheese and parmesan into a clean bowl and mix well.
- Add the spinach and garlic and season well with salt and freshly ground black pepper.
- Lay the pasta sheets onto a clean work surface. Place a line of the cheese and spinach mixture along the longer edge of each pasta sheet, then roll up like a cigar.
- Drizzle the cannelloni rolls with a little of the oil that the tomatoes have been sitting in, then pour the remaining oil into the bottom of an ovenproof dish that will hold all 12 cannelloni.
- Place the cannelloni tubes into the dish and place the tomatoes evenly over the top.
- Transfer to the oven to bake for 15 minutes, or until cooked through.
- To serve, place three cannelloni onto each of four plates. Sprinkle with parmesan shavings and place a spoonful of dressed mixed green salad leaves alongside.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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