Spinach & Ricotta Cannelloni Recipe

  • 1 red onion
  • Olive oil
  • 1 large aubergine 
  • Thyme
  • 2 garlic cloves
  • 250g ricotta
  • 50g cooked spinach squeezed of excess liquid
  • Parmesan
  • Nutmeg
  • Salt and pepper
  • Ripe vine tomatoes
  • Rocket


1. Pre heat the oven to 180c, Peel and finely slice the red onion.

2. Heat a sautรฉ pan and add a touch of olive oil then cook the onions on a medium heat until very soft and slightly golden. Set aside to cool.

3. Slice the aubergine into 6 even strips lengthways. Put the thyme, garlic and a little salt on your chopping board and roughly chop into a paste using your hands to coat both sides of your aubergine slices with your paste, put them on a lined tray and in the pre heated oven for around 6 minutes or until they are just cooked.  

4. Prepare the filling by mixing the now cooled onions, ricotta, spinach and a good amount of grated parmesan add some nutmeg then mix well, taste and season if required. Now transfer this mixture into a piping bag.

5. Pipe a log of mix the width of the aubergine strip at one end. Use the top part of the aubergine and roll it towards the bottom. Roll all 6 slices then sit to the side. Place them evenly on an oven proof dish, drizzle with some olive oil, put any excess ricotta mix on top and grate a little more parmesan over them before sticking in the oven for 8 minutes. Chop your ripe tomatoes and mix with some rocket dressing it generously with olive oil and serve straight away together.