Spinach & Ricotta Cannelloni
Nick's Spinach & Ricotta Cannelloni
Nick's pasta sheets filled with his homemade cannelloni filling, then hand rolled to form cannelloni rolls. Using locally sourced free range eggs & Australian Tipo "00" flour for the dough. All of the pasta making work has been done for you. All handmade and made with love. Cannot compare to store bought.
2 cannelloni pieces per person.
Preheat oven at 180 degrees. Cook from frozen with sauce for 45 mins (covered with foil) then a further 5-10mins (lid off). Allow to rest before cutting & serving.
CAN COOK FROM FROZEN - PLEASE NOTE THAT COOKING TIME IS AN ESTIMATE. COOKING TIMES MAY VARY.
*Replace lid with foil
*If Cannelloni is still wet/watery. COOK FOR LONGER. All ovens are different, cooking instructions are a guide. Prick pasta with a fork to see if it is to your liking.