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How to make Fresh tomato cannelloni

Yield = 4
Prep time: 0:25
Cook time: 0:20
Total time: 0:45

Ingredients

  • 400g grape tomatoes
  • 2 tablespoons extra virgin olive oil
  • 500g fresh ricotta
  • 40g grated parmesan
  • 150g tub rocket, cashew and parmesan dip (see note)
  • 200g bocconcini
  • 8 fresh cannelloni sheets (see note)
  • 1/4 bunch flat-leaf parsley
  • 40g (1/4 cup) natural almonds

Method

  • Step 1 Preheat oven to 220C fan-forced. Place tomatoes in a food processor and process until roughly chopped. Transfer to a bowl, stir in oil, then season with salt and pepper.
  • Step 2 Place ricotta, 20g parmesan and rocket dip in a bowl. Tear over half the bocconcini, season, then stir to combine.
  • Step 3 Dip each cannelloni sheet in a bowl of cold water to moisten, then place flat on a work surface. Divide ricotta mixture among sheets, placing in a line in centre following long edge. Roll sheets up to enclose filling. Makes 8 tubes.
  • Step 4 Spread half the tomato mixture over base of a 20cm x 30cm shallow ovenproof dish. Top with cannelloni. Pour over remaining tomato mixture. Cover dish tightly with foil and bake for 15 minutes.
  • Step 5 Meanwhile, tear leaves from parsley into the bowl of a food processor. Add almonds and remaining 20g parmesan, and process until roughly chopped.
  • Step 6 Uncover dish, tear over remaining bocconcini, then sprinkle over parsley mixture. Bake, uncovered, for a further 5 minutes or until top is golden and pasta is cooked. Serve immediately.