for 4 people

Filling

1 tbsp	olive oil
½	onion, finely chopped
1	garlic clove, finely chopped
400 g	leaf spinach
¾ tsp	salt
a little	pepper
150 g	ricotta

Sauce

1 tbsp	olive oil
½	onion, finely chopped
500 g	cherry tomatoes, cut in half
1 tbsp	tomato puree
1 dl	water
4 sprig	thyme, leaves torn off
½ tsp	sugar
½ tsp	salt
a little	pepper

Cannelloni

2	rolls of pasta dough (approx. 250 g)
100 g	ricotta (Galbani)
50 g	Pecorino, finely grated

How it's done

Filling

Heat the oil in a frying pan. Add the onion and garlic, sauté for approx. 2 mins. Add the spinach, allow to wilt, cover and simmer for approx. 3 mins., allow to cool, season and mix with the ricotta.

Sauce

Heat the oil in the same pan. Add the onion and tomatoes, sauté for approx. 2 mins. Add the tomato puree and cook briefly. Pour in the water, cover and simmer for approx. 10 mins., add the thyme, season. Transfer about 1/3 of the sauce to the prepared dish. Set the rest aside.

Cannelloni

Unroll the dough, cut crosswise into 6 equal strips. Spoon approx. 1½ tbsp of the filling along the narrow edge of the pasta strips, leaving approx. 1 cm free on the left and right. Roll up into a tube and place in the prepared dish. Top with the remaining sauce. Mix the ricotta and pecorino, place on top in portions.

To bake

Approx. 35 mins. in the centre of an oven preheated to 200 °C.

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