Pea, Spinach and Ricotta Cannelloni

I use a dish measuring 32cm x 26cm x 7cm, but I would prefer a deeper dish with the same total volume (e.g. 25cm x 25cm x 9cm). Make the cannelloni about 2cm diameter max, so not too large or there wont be enough pasta or filling to complete two layers.

Puree for the filling

900g packet of garden peas, cooked
300g frozen spinach, cooked
500g ricotta
Around 10-15 leaves of mint
Smallish handful of parsley
Handful of basil
Season well

Cheese Sauce to replace traditional bechemel

500g creme fraiche
100g parmesan
A little milk to thin down to desired consistency
4 egg yolks

Tomato Sauce

Add basil only after you remove from the hob.
4 tins of tomatoes
4 chefs pinches of salt
4 chefs pinches of sugar
A large bunch of basil (I used a whole plant from Waitrose)


6 eggs
600g flour
Good pinch of salt
A tablespoon of water to help it come together

Make the 4 elements ready for the construction

  1. Blend Pasta ingredients until comes together and rest in the fridge for a couple of hours – the texture will improve in time.
  2. Puree for the filling – cook veg and then puree with remaining ingredients – put in fridge to cool to help keep its colour.
  3. Cheese Sauce to replace traditional bechemel – just mix all ingredients together.
  4. Tomato Sauce – Cook on high medium/heat covered for 20 mins. Remove lid and thicken.
    Add basil only after you remove from the hob.

To construct

  1. Butter the dish
  2. Place half the tomato sauce layer in the base
  3. Roll out pasta (7 out of 9 on roller for me), pipe in filling and roll into tubes and make a solid layer
  4. Place more tomato sauce on top and then add a layer of the cheese sauce
  5. Repeat with another layer of cannelloni
  6. Add a final layer of cheese sauce and level off
  7. Cook for 45 mins at 150c.

It is easier to cook in advance so everything is done and warmed through before serving.

Leave a Reply