Spinach Herb Ricotta Cannelloni with Fresh Tomatoes and Lemon

Serves 4


2 cups spinach, steamed and drained
¼ cup fresh basil chopped
¼ cup fresh parsley chopped
2 tablespoons marjoram chopped
2 tablespoons oregano chopped
½ cup red bell peppers chopped fine
½ cup red spring onions chopped
½ cup carrots chopped fine
3 cloves garlic chopped fine
½ cup fresh ricotta cheese
1 teaspoon red chili flakes
Fresh Herb Pasta Recipe (follow directions for the pasta maker and make 8 4X5 sheets of pasta
Olive oil for greasing the pan
5 medium sized tomatoes, chopped
Zest and juice of 2 lemons


Preheat oven to 300 Degrees for 15 minutes. In a large mixing bowl, combine, spinach, herbs, bell peppers, onions, carrots garlic and ricotta, mix well with a fork until all ingredients are blended. Season with chili flakes, salt and pepper. Place a few spoon full’s of the cheese herb mixture in a sheet of pasta and roll up and place in a greased glass baking dish. Do this 7 more times and place in the glass dish. Bake in the oven for 12-15 minutes or until pasta is golden brown. Mix the tomatoes and lemon zest and juice together and pour over cannelloni and bake for approx 3-5 more minutes.