Slow baked cannelloni
(serves 6)
Make your own pasta dough on 250gms flour or use fresh pre made lasagne sheets.
Filling
300g local organic spinach leaves
120g Meredith fromage frais
60g parmesan, grated
4 tablespoons chopped Kyneton green olives
Salt and freshly ground black pepper
2 free-range eggs
Sauce
1kg local plum tomatoes
1 large red onion chopped
125ml Macedon Grove extra-virgin olive oil
2 cloves garlic finely chopped
1 sprig fresh thyme
Salt and freshly ground black pepper
Core and seed tomatoes. Cut into segments. Cook the onion in the olive oil over a moderate heat until softened. Add garlic. As both begin to colour, add tomatoes, thyme and seasoning. Stir. Cook over a high heat until tomatoes have collapsed but liquid has not been completely reduced
The filling
Combine spinach, cheeses, olives and egg. Mix well. Season with salt and put aside.
Cut lasagne sheets into rectangles 10x5cm. Place a tbsp of filling along the longer edge of each rectangle. Roll pasta over so filling is now encased. Brush remaining edge with beaten egg. Repeat process with remaining pasta.
Cover the base of baking dish with tomato sauce. Place cannelloni snugly side by side and then place another layer of sauce over the top. Bake in a pre-heated oven at 180C for approximately 20 minutes. Remove and serve.
Regional wine match: Sandy Farm cabernet merlot
