Leek and Silverbeet Cannelloni with Tomato Sauce
Photography Aaron McLean.
This cannelloni recipe will not only satisfy you but will also warm you up. It's a perfect meal to share with your loved ones.
Serves: 4-6
INGREDIENTS
20 wonton wrappers*
Filling
8 large stalks silverbeet, tough stem removed
3 tablespoons olive oil
small knob of butter
2 slices bacon, chopped
1 leek with lots of white stem, well washed, finely sliced
1 carrot, grated
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
200 grams cottage cheese
finely grated zest of 1 lemon
1⁄2 cup freshly grated Parmesan
1 egg, lightly beaten
2 tablespoon chopped flat-leaf parsley
sea salt and freshly ground pepper
To finish
1 large jar tomato pasta sauce
3 tablespoons cream
freshly grated Parmesan
METHOD
Preheat the oven to 200°C.
Filling: Drop the silverbeet into a pot of boiling, salted water and cook for 5 minutes. Drain well. Wrap in a clean tea towel and squeeze out the excess water. Slice thinly.
Heat the oil and butter in a sauté pan and cook the bacon, leek, carrot, garlic and rosemary until the leek is very tender. Add the silverbeet and cook for another few minutes. Spread onto a large plate to cool quickly. Mix the cottage cheese, lemon zest, Parmesan, egg and flat-leaf parsley in a bowl and season. Stir in the cooled vegetables.
To finish: Place a spoonful of filling on each wrapper and roll into a tube. Place seam side down in a lightly oiled baking dish. Pour over the tomato sauce, drizzle with the cream and cover generously with Parmesan.
Bake for 30 minutes until golden and bubbling. Serve with a crisp salad.
* Wonton wrappers: available from Asian food stores and some supermarkets. They come in two thicknesses. Purchase the thick ones for this recipe.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.