Ricotta and Organic Green Pesto Cannelloni Recipes

Cooking Time: 15 - 30 mins
Serves: 4   

Ingredients

12 cannelloni tubes 375g of fresh ricotta cheese 2 tablespoons of Sacla' Organic Green Pesto FOR WHITE SAUCE: 225ml of milk 30g of butter 2 tablespoons of flour salt and pepper plenty of parmesan

Instructions

Pre-heat the oven to 180°C. Pre-cook your cannelloni until it's tender. Drain and keep to one side. Now mix the ricotta and Sacla' Organic Green Pesto together and spoon the mixture generously into the cannelloni tubes. Lay them gently in an ovenproof dish and prepare the sauce. Melt the butter in a saucepan. Remove it from the heat, and stir in the flour with a wooden spoon. Gradually stir in the milk, bring it back to the boil, and carry on until it all thickens. Add a good dash of salt and pepper and shower with a handful of parmesan to taste. Pour the white sauce over the cannelloni and then top with a hearty pinch of ground black pepper. Sprinkle extra cheese to taste. Bake in the oven for about 20 minutes until heated through and lovely and golden on top. Finally serve with a fresh and zingy herby salad.