Cannelloni

(serves 3)

Ingredients

6 fresh pasta sheets (approx 13cm x 10cm)
1/2 onion, finely chopped
2 tbsp Italian olive oil
200 g minced beef
150 g ricotta cheese
50 g mascarpone cheese
pinch of grated nutmeg
75 g grated Parmesan cheese
salt and freshly ground black pepper
1 can Italian tinned chopped tomatoes
handful fresh basil leaves
50 ml double cream
1 tbsp extra virgin olive oil
salt and freshly ground black pepper
25 g Parmesan shavings

Method

1. Preheat the oven to 200 C
1. Gently fry the onion in olive oil until golden.
2. Add in the minced beef and season with salt and freshly ground black pepper. Cook for 10-15 minutes.
3. Allow meat to cool.
4. Mix the cooked meat with the ricotta cheese, mascarpone, nutmeg and Parmesan cheese in a large clean bowl.
5. Taste the mixture and then season with salt and freshly ground black pepper.
6. Take a sheet of pasta and at one end place two heaped tablespoons of meat
mix.
7. Gently roll the pasta to achieve a filled tube shape.
8. Place in a deep-sided baking tray. Repeat the process until the baking tray is full and the pasta sheets are all used up.
9. Pour over the chopped tomatoes. Top with the basil, drizzle over the cream and season with salt and freshly ground black pepper.
10. Finally, drizzle the extra virgin olive oil on top and bake for
approximately 20 minutes. For the first 10 minutes cover with foil, then remove.
11. To serve, place three cannelloni on a plate and top with shaved Parmesan and (if you like) a glass of Italian medium red wine.