1 knob butter
1 tbsp olive oil
1 onion large, diced
2 garlic cloves, crushed
thyme 2 sprigs, leaves picked
1 glass of white wine
250 g ricotta
1 pinch freshly grated nutmeg
400 g winter salad (we use cavolo nero and kale), tough stalk removed and chopped
2 × 400 g tins chopped tomatoes
1 bay leaf
200 g dried cannelloni tubes
250 g mascarpone
50 g parmesan, grana padano (or veggie alternative), grated
- Heat a knob of butter and a drizzle of olive oil in a large frying pan. Fry the onion until softened, then add half the garlic and all the thyme. Fry for another minute, then stir in the wine. Simmer until reduced by half, then add the ricotta and nutmeg and season. Stir in the greens and cook until wilted, adding a splash of water if you need to. Leave to cool a little.
- Heat the oven to 180C/fan 160C/gas 4. Using a teaspoon, fill the cannelloni tubes with the mixture, and put in a single layer in an ovenproof dish.
- Fry the remaining garlic in 1 tbsp oil for a minute, then add the chopped tomatoes and the bay leaf. Simmer for 10 minutes until the tomatoes have broken down, then add a splash of water to make a sauce. Season and spoon over the cannelloni tubes, covering them completely.
- Mix the mascarpone with the parmesan and season. Dollop over the top of the cannelloni, then bake for 30-35 minutes until golden and bubbling. Eat now, or allow to cool completely, cover with foil and freeze. To reheat, defrost in the fridge overnight then bake again for 20-30 minutes until piping hot in the centre.