Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
Dietary
Vegetarian
By Matt TebbuttIngredients
For the tomato sauce
- 1kg/2lb 4oz ripe tomatoes
- 6 basil leaves
- 3 garlic cloves
- 50ml/2fl oz olive oil
- salt and freshly ground black pepper
For the filling
- 500g/1lb 2oz rocket, plus extra for garnish
- 250g/9oz ricotta
- whole nutmeg, for grating
- 150g/5½oz Parmesan, plus extra for serving
- 6 x 12cm/5in x 10cm/4in sheets fresh pasta
- salt and freshly ground black pepper
For the brown butter
- 100g/3½oz butter
- 1 lemon, juice only
- olive oil, for drizzling
To serve
- 1 whole burrata
Method
To make the tomato sauce, preheat the oven to 150C/130C Fan/Gas 2.
Place the tomatoes in a roasting tin with the basil, garlic and oil, toss to coat well and slow roast for 2 hours. When roasted place in a blender and blitz until smooth. Season with salt and pepper.
To make the filling, bring a pan of water to the boil and blanch the rocket leaves for 30 seconds. Remove and refresh the rocket in cold water. Squeeze dry in a clean tea towel, then chop finely and place in a bowl. Add the ricotta, some grated nutmeg and the Parmesan. Season with salt and pepper and spoon into a piping bag.
To make the brown butter, heat the butter in a frying pan until it turns brown, remove from the heat and whisk in the lemon juice and a drizzle of oil. Set aside.
To assemble, turn the oven up to 200C/180C Fan/Gas 6, pipe some filling onto each pasta sheet and carefully roll up. Place tightly in a baking dish. Pour over the brown butter and bake for 20 minutes, until golden-brown.
To serve, spoon some tomato sauce onto each plate and top with the cannelloni, tear over some burrata and finish with some grated Parmesan and rocket.