Super Greens Cannelloni

Steps

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1. 1
   Peel, halve and finely slice the onions. Fry them in 1 tablespoon of extra virgin olive oil over medium heat to develop sweetness.
   ▶ ≈0:00
2. 2
   Add 4 finely sliced garlic cloves and season. Stir continuously to develop the sweet base flavour.
   ▶ ≈0:15
3. 3
   Add 450g frozen spinach and the 450g of fresh greens (washed and torn). Use whatever seasonal greens are available.
   ▶ ≈0:29
4. 4
   Grate nutmeg over the greens. Stir occasionally and cook for about 15 minutes until the mixture turns a deep dark colour.
   ▶ ≈1:57
5. 5
   Transfer the cooked greens to a food processor with the zest and juice of half a lemon and process until blended.
   ▶ ≈2:08
6. 6
   In the same unwashed pan, make a quick tomato sauce with 1 tablespoon olive oil, 2 sliced garlic cloves, 1 fresh red chilli and the basil stalks. Season with salt and pepper. Add 3 cans of plum tomatoes and 1.5 cups water (rinsing out the juices). Bring to boil and simmer for 10 minutes. Break up the tomatoes to create a wet sauce.
   ▶ ≈2:18
7. 7
   Using the same food processor, blend 250g ricotta cheese, basil leaves, 200ml skim milk, 30g parmesan and 1 egg. Season and blend until smooth and pale green.
   ▶ ≈3:49
8. 8
   Pour tomato sauce into a large baking dish. Line up the cannelloni tubes and smother with the ricotta and basil sauce. Top with a little parmesan cheese.
   ▶ ≈4:54
9. 9
   Place the dish at the bottom of the oven and bake at 180°C (350°F) for about 40 minutes until bubbling and golden.
   ▶ ≈5:18
10. 10
    Serve with a mixed salad and crusty bread to mop up the juices.
    ▶ ≈5:43