24 May 2011

Broccoli and Ricotta Cannelloni

Originally from the best-ever Vegetarian cook book.


  • 10ml olive oil
  • 12 dried cannelloni tubes
  • 450g broccoli – I used tenderstem broccoli, which may not be the best idea, because it lengthens the cooking and blending time considerably
  • 1 cup fresh breadcrumbs
  • 150ml milk/soy milk
  • 60ml olive oil
  • 1cup ricotta cheese
  • pinch of grated nutmeg
  • 90ml grated parmesan cheese
  • salt and pepper

Tomato Sauce:

  • 30ml olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 6 tomatoes, chopped
  • thyme and oregano to taste


Preheat oven to 190°C/375°F

  1. Bring a large saucepan of water to the boil, add the olive oil, and simmer the cannelloni, uncovered for 6-7 minutes or until it is nearly cooked. Drain and rinse under cold water, reserve.
  2. Steam or boil the broccoli for 10 minutes until tender. Drain the broccoli and leave to cool, then blend until smooth.
  3. Place the breadcrumbs into a bowl, add the milk and oil and stir until soft. Add the ricotta, broccoli, 60ml of the parmesan and nutmeg. Mix.
  4. Spoon the cheese mixture into a piping bag and pipe into the cannelloni. Place them in rows into a greased, oven-proof dish in the tomato sauce. Brush the tops with a little olive oil and sprinkle over the remaining parmesan. Bake in the oven for about 25-30 minutes until golden.

Tomato Sauce:

  1. Heat the oil in a frying pan and add the onions and garlic. Fry for 5-6 minutes until soft.
  2. Stir in the tomatoes, herbs and spices and boil rapidly for 2-3 minutes.

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