Ricotta, Basil & Bell Pepper Pesto Cannelloni - Oliviers & Co.

Ricotta, Basil & Bell Pepper Pesto Cannelloni

May 16, 2018
Ricotta, Basil & Bell Pepper Pesto Cannelloni

This cheesy cannelloni is the perfect dinner at the end of a long day. Makes for a dinner the whole family will love!

Ricotta, Basil & Bell Pepper Pesto Cannelloni

Serves 4
Prep Time: 15 minutes
Cooking time: 20 minutes.

Instructions:

Wash, dry & chop the basil. Finely chop 3-4 Oliviers&Co semi-dried tomatoes (keep one for serving). In a large bowl, crush the ricotta with a fork, add the basil, sun-dried tomatoes, egg & half of the parmesan freshly grated. Mix well. Salt & pepper to taste.

Preheat the oven to 180 °F. Place the lasagne sheets in a large saucepan of boiling salted water & cook until they are still firm (see instructions on packaging). Remove them with a skimmer, quickly drain & stuff them one by one by placing a tablespoon of filling along the edge. Roll up to form a cannelloni. Place them one by one in a baking dish. Spread 3 tablespoons of Bell Pepper & Ricotta Cheese Pesto on top & sprinkle with the remaining grated parmesan. Add pepper, drizzle with the Olive Basil Oil, then bake for 20 minutes. The top should be golden brown. Spread the remaining bell pepper pesto, cut into thin strips on top & serve immediately.

Oliviers & Co tip:

You can add a tablespoon of Bell Pepper & Ricotta Cheese Pesto to the ricotta filling & replace the basil with fresh tarragon. This cannelloni dish can be prepared in advance, in which case, keep chilled until baking time.

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