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1 Ricotta zucchini canelloni with rich tomato pasta sauce

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Ricotta zucchini canelloni with rich tomato pasta sauce

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Ingredients

4 portion(s)

Tomato sauce

  • 1 onion, peeled & halved
  • 2 cloves garlic, peeled
  • 20 g olive oil
  • 700 g tomato passata
  • 140 g tomato paste
  • 100 g red wine
  • 2 teaspoons dried basil
  • 1 teaspoon salt

Zucchini ricotta canelloni

  • 4 zucchini, peeled into lengthways strips with vegetable peeler
  • 500 g ricotta, fresh is best
  • 1 lemon, rind only
  • 1 clove garlic, crushed
  • 1/4 bunch fresh basil leaves
  • 80 g Baby Spinach Leaves
  • 1 egg yolk

Finishing

  • 30 g pasmesan cheese, cubed
  • 100 g Tasty cheese, cubed
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Recipe's preparation

    Ricotta Filling
  1. Start by placing the parmesan & tasty cheese in thermomix bowl and grate 10 seconds speed 7. Set aside until the end of the recipe

    Place lemon rind strips into thermomix bowl and mill 10 seconds speed 9. No need to rinse bowl from cheese grating above.
  2. Scrape down sides of bowl. Place basil & spinach leaves in TM bowl and chop 2-3 seconds speed 5. (you could add the 1 garlic clove to the bowl at this point if you cannot be bothered to crush it at the next step & create extra washing up!)
  3. Add ricotta, crushed garlic clove, egg yolk, ricotta, and a few grinds of salt & pepper to the bowl. Mix 3 seconds speed 5
  4. Scrape ricotta mixture into a bowl and rinse thermomix bowl
    5. Tomato sauce
  5. Place onion & 2 cloves garlic in thermomix bowl and chop 3 seconds speed 7
  6. Scrape down sides of bowl, add olive oil, and cook 3 minutes on Varoma speed 1
  7. Scrape down sides of bowl and add in remaining sauce ingredients (tomato passata, tomato paste, red wine, salt & basil leaves). Cook 10 minutes Varoma speed 2 with simmering basket replacing mixing cup in the lid to prevent splatter.
  8. Scrape down sides of the bowl and cook a further 5 minutes Varoma speed 1 with simmering basket on lid
    9. Assembly
  9. While the sauce is cooking, assemble the canelloni. Lay the zucchini strips out with 4 next to each other lengthways to create approximately the size & shape of lasagna sheets. (I lay all of mine out at once so I know how many there will be). Place ~2 tblspn ricotta mixture on top of each, using up all zucchini & ricotta mixture. Depending on the size of your zucchini you will need to use more or less ricotta in each. Roll the zucchini strips up loosely to enclose the filling & create rolls.
  10. Once the tomato sauce is ready, pour into a large baking dish to cover the base. Arrange zucchini rolls over the top of the sauce. Sprinkle with the grated cheese and bake ~30 minutes at 200 degrees C until cheese is brown & bubbling
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Accessories you need

  • Simmering basket
    Simmering basket
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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