Cavolo Nero & Ricotta Cannelloni
Cavolo Nero & Ricotta Cannelloni

(MAKES 20)

500g cavolo nero (black kale leaves)

300g baby spinach

500g ricotta

200g feta, crumbled

1 teaspoon finely grated lemon rind

2 cloves garlic, crushed

80g (⅔ cup) frozen petite pois, thawed

40g (½ cup) finely grated parmesan

2 eggs, beaten lightly

25g (⅓ cup) finely grated parmesan, extra

2 tablespoons olive oil

60g butter, cubed

50g (½ cup) walnuts, chopped

2 tablespoons fresh thyme leaves

lemon rind, extra, to serve

1   Preheat oven to 220°C/200°C fan. Line two oven trays with baking paper.

2   Remove the stems from cavolo nero; place leaves in a large heatproof bowl. Place spinach in another large heatproof bowl. Pour boiling water over cavolo nero and spinach; stand for 1 minute, drain separately. Refresh in separate bowls of iced water; drain. Squeeze any excess water from cavolo nero and spinach.

3   Chop spinach; place in a large bowl. Stir in ricotta, feta, rind, garlic, peas, parmesan and egg; season.

4   Open out cavolo nero leaves; overlap two large leaves lying flat. Place 2 tablespoons of the spinach mixture at one end of leaves; roll up to form ‘cannelloni’. Place cannelloni on tray. Repeat with remaining cavolo nero leaves and spinach mixture to make a total of 20 cannelloni; you may need to use some of the smaller leaves. Sprinkle cannelloni with extra parmesan, then drizzle with oil; season with salt.

5   Bake cannelloni for 15 minutes or until crisp and heated through.

6   Meanwhile, heat butter and walnutsin a small frying pan for 2 minutes or until butter is beginning to brown. Add thyme; swirl to combine.

7          Serve cannelloni drizzled with butter mixture and sprinkled with extra lemon rind.