seafood lasagne

What you need

40g butter

1 medium leek, trimmed, halved, washed, thinly sliced

2 medium carrots, peeled, finely chopped

1 teaspoon fresh lemon thyme leaves

2 garlic cloves, crushed

1/3 cup plain flour

2 cups chicken stock

2 cups milk

1 tablespoon dijon mustard

1 cup grated tasty cheese

500g salmon fillets, cut into 2cm pieces

200g ling, cut into 2cm pieces

12 (400g) green king prawns, peeled, deveined

2/3 cup panko breadcrumbs

1 tablespoon olive oil

6 fresh lasagne sheets

Green salad, to serve

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What to do

Preheat oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 22cm x 31cm baking dish.

Melt butter in a large frying pan over medium heat. Add leek, carrot, thyme and garlic. Cook, stirring, for 5 minutes or until leek has softened. Add flour. Cook, stirring, for 2 minutes. Gradually add stock and milk, stirring, for 5 to 7 minutes or until mixture thickens slightly. Add mustard and half the cheese. Stir to combine. Remove from heat. Stand for 10 minutes. Stir in salmon, ling and prawns. Season with salt and pepper.

Combine breadcrumbs, olive oil and remaining cheese in a bowl. Line the prepared baking dish with 2 lasagne sheets. Top with 1/3 seafood mixture. Top with another 2 lasagne sheets and half remaining seafood mixture. Repeat with remaining lasagne sheets and seafood mixture. Sprinkle with breadcrumb mixture. Bake for 35 to 40 minutes or until pasta is tender and breadcrumbs are golden. Stand for 10 minutes. Serve with salad.

fools gnocchi

This gnocchi is nothing like the traditional gnocchi we eat today – they are great to eat with something like osso bucco or simply tossed in butter and sage, they are really quick, simple and fool proof to make, containing cheese rather than potatoes.

what you need

625 g softened cream cheese of your choice – also works perfect with mascarpone or ricotta cheese
400 ml plain flour
6 egg yolks
Grated Parmesan cheese for serving
Salt and cracked pepper to taste

what to do
As soon as the cream cheese is at room temperature, mash into a soft paste and then, by hand,  mix in the flour and salt to taste.
Mix in the egg yolk, individually, until the mixture is smooth and velvety but thick.
Bring a large pot of water to a simmering boil and drop teaspoons of the mixture into the water.
Cook until the gnocchi rise to the top of the water before removing  remove from the heat and draining.
Toss in brown butter with fresh sage leaves
Pile onto a serving dish and add as much Parmesan cheese as you like and freshly cracked pepper..

ricotta gnocchi with eggplant sauce

Eggplant Sauce
What you need
1 large eggplant, cut into 1.5cm dice
2 tablespoons table salt
¼ cup olive oil
1 clove garlic, crushed
400g can diced tomatoes
2 teaspoons caster sugar
1 tablespoon finely chopped basil
What to do
Season eggplant with salt and set to one side.

what to do
heat 1 teaspoon of the oil in a medium saucepan over a medium heat. Add garlic, tomatoes, and sugar. Season with salt and pepper and bring to the boil. Reduce heat to low and simmer for 8 minutes or until thickened. Stir in basil.

Heat remaining olive oil in a medium frying pan. Wash salted eggplant and pat dry. Panfry eggplant for 5 – 6 minutes until golden brown. Remove and place onto a paper towel-lined plate.

Stir egglant into sauce mixture

Ricotta Gnocchi
what you need
250g fresh ricotta
200g romano cheese, grated, plus extra to serve
1 egg, lightly beaten
¼ teaspoon nutmeg
1 cup plain flour, plus extra for dusting

what to do
For gnocchi, combine ricotta, romano cheese, egg, nutmeg and ½ cup of the flour. Season with salt and pepper to taste. Using your hand, mix ingredients together to form dough like consistency. Add remaining flour and mix to form a stiff dough.

Transfer dough to a floured surface and roll into 4 cylinders. Cut and roll into 1cm balls. Using the back of a fork, pull along ball of dough to make gnocchi shape.

Place gnocchi into a large pot of boiling water. As gnocchi rises to the top, remove and place in a colander to drain.

Toss gently in the eggplant sauce, serve with freshly greated parmesan.

Crab linguine with chilli, lemon and garlic

what you need

1. 100ml olive oil
2. 1 medium-hot red chilli, deseeded and finely chopped
3. 1 fat garlic clove, finely chopped
4. 3 pared strips of lemon zest, finely chopped
5. 450g linguine - fresh if possible
6. 2 tbsp lemon juice, plus lemon wedges to serve
7. 225g freshly cooked white crab meat
8. 2 tbsp chopped fresh flatleaf parsley

what to do

1. Put the olive oil, chilli, garlic and lemon zest into a small pan and put over a gentle heat until it begins to fry. Remove from the heat and set aside.
2. Bring a large saucepan of well-salted water to the boil. Add the linguine and cook until al dente. Drain well and set aside.
3. Tip the chilli and lemon mixture into the pan the pasta was in, then add the lemon juice and season. Heat until sizzling, then add the linguine and crab meat to the pan and toss gently over a medium heat to warm the crab through.
4. Add the parsley, season, and serve immediately with lemon wedges.

braised duck tagliatelle

what you need
duck marylands
1 large onion and 1 carrot, chopped
2 garlic cloves, crushed
1/4 cup (70g) tomato paste
1 tbs plain flour
2 cups (500ml) dry red wine
300ml chicken stock
2 bay leaves and 2 tbs thyme leaves
Pared rind and juice of 1 orange
500g tagliatelle or any wide pasta
2 tbs chopped flat-leaf parsley

what to do
Preheat the oven to 170°C.

Place a large flameproof casserole over medium heat. Add duck, skin-side down, and cook for 6 minutes, then turn and cook for a further 4 minutes. Remove duck and drain fat, leaving 2 tablespoons in the pan. Add the onion, carrot and garlic and cook, stirring, for 2-3 minutes. Add the tomato paste and cook for a further minute.

Sprinkle with the flour and stir to combine. Add the wine, stock, herbs, rind and juice. Bring to the boil and season. Return the duck to the pan, cover and cook in the oven for 2 hours.

Remove the duck from sauce, skim as much residual fat from the surface as you can. Place casserole over medium heat. Simmer for 3-4 minutes until sauce has reduced slightly. When duck is cool enough to handle, discard skin and bones and shred meat. Return meat to casserole.

To serve, cook pasta in boiling salted water according to packet instructions, then drain. Return to the pan, add the sauce and toss to combine. Divide pasta among plates and serve sprinkled with parsley and grated parmesan, with a watercress, fennel and orange salad.

Note :
You can use ready made pasta, or you will find a recipe for fresh pasta on my site.
A maryland is the leg and thigh of the duck

pumpkin, ricotta and sage lasagne

what you need
1.2kg butternut pumpkin, peeled, cut into 2cm pieces
2 tbs olive oil
1/2 tsp dried chilli flakes
1 tbs chopped sage, plus 12 whole leaves to serve
1/4 tsp freshly grated nutmeg
350g ricotta
1 egg
1 cup grated parmesan, plus extra to serve
8 fresh lasagne sheets
100g unsalted butter
2 tbs chopped walnuts

what to do
Preheat the oven to 190°C.
Place the pumpkin on a baking tray, drizzle with oil, sprinkle with chilli flakes and season with sea salt and freshly ground black pepper. Cover with foil and roast for 25 minutes or until the pumpkin is tender. Allow to cool slightly.

Puree pumpkin in a food processor with the chopped sage and nutmeg. Set aside. Clean processor, then process the ricotta, egg, parmesan, salt and pepper.

Lightly grease a 24cm-square baking dish. Lay 2 lasagne sheets over the base and spread with half the pumpkin. Add another layer of lasagne sheets, then spread with half the ricotta. Repeat process, then sprinkle final layer of ricotta with extra parmesan. Lay a sheet of baking paper over surface, cover with foil and bake for 35 minutes. Uncover and bake for a further 15 minutes or until golden. Stand for 5 minutes.

Meanwhile, heat the butter, sage leaves and walnuts in a pan for 1-2 minutes over medium heat until the butter starts to foam. Remove from the heat.
Serve the lasagne drizzled with sage butter, scattered with extra parmesan.

Sweet Potato Gnocchi

what you need

2 (8 ounce) sweet potatoes
1 clove garlic, pressed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
2 cups all-purpose flour

what to do

Preheat the oven to 350 degrees F (175 degrees C).

Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.

Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.

Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish.

Serve with butter and shaved parmesan or creamy pesto sauce."

rigatoni with Italian sausage

what you need

500gr rigatoni pasta

1/2 onion finaly diced

1 glove garlic chopped

500gr Italian sausage (with fennel if possible)

2 tbs olive oil

1 cup tomato passata or canned tomatoes

1/4 tsp freshly grated nutmeg

Salt and freshly grounded black pepper

freshly grated Parmigiano cheese

2 tbsp roughly chopped parsley leaves

what to do
Place the sausage in a saucepan with 1 1/2 cups water. Cover, bring to a boil and turn heat down to low. Simmer, covered for about 10 minutes. Remove from heat and let sausage cool to room temperature. Remove casings from sausage and chop finely.

In a medium skillet, heat olive oil. Add onion and garlic, turn heat to low and cook till softened, Stir in tomato passata, sausage, nutmeg, 1/2 tsp salt and pepper and cook for 10 minutes.

Cook pasta in a large volume of boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl . Mix 3/4 of the sauce with the pasta and spoon remaining sauce and sausage on top.

Garnish with chopped parsley and serve with freshly grated Parmigiano cheese.

spaghetti carbonara

what you need
4 ounces spaghetti (or other pasta like fettuccini, linguine, or tortellini)
4 ounces pancetta, cut into thin strips

3 large egg yolks
1/4 cup heavy cream
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
6 green onions, sliced 1/4-inch thick
2 cloves garlic, finely minced
1/8 to 1/4 cup pasta cooking water
salt and freshly ground black pepper

Pecorino Romano cheese (optional)

what to do
Add olive oil to a large skillet or saute pan over medium heat. Add diced pancetta and cook, stirring frequently until lightly browned, about 2 minutes. Add in the garlic and onion and continue cooking and stirring until just fragrant, about 1 minute. Remove from heat.
Cook pasta in boiling salted water until al dente (just tender).
In a small bowl mix together egg yolks, cream, and 1/2 tsp. salt. Just before the pasta is finished cooking, remove 1/8 to 1/4 cup of the hot pasta water and slowly whisk into the egg yolk mixture (to temper eggs), beating vigorously to prevent eggs from scrambling.
Quickly drain the pasta in a colander and return to pot. Immediately toss in the egg and pancetta mixtures, stirring the spaghetti continuously to both cook the eggs and coat the pasta. Serve immediately in heated bowls with a healthy grind of black pepper and season with salt to taste.

Top with grated Pecorino Romano, if desired

Pappardelle with Wild Mushrooms

what you need

2 tablespoons plus 4 teaspoons extra-virgin olive oil
3 pounds assorted wild or cultivated mushrooms (such as oyster, porcini, cremini, portobello and stemmed shiitake), trimmed, large mushrooms cut into same size as smaller mushrooms
2 small onions, quartered lengthwise, then thinly sliced crosswise
Sea salt
1 small bunch fresh chives, snipped
500gr (1lb) fresh pappardelle

2 1/2 cups all-purpose flour
3 large eggs
Generous pinch of sea salt

what to do

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add mushrooms and saute until juices form, about 4 minutes. Add onion and saute until mushrooms are tender and liquid has reduced by half, about 5 minutes.

Season to taste with sea salt. Keep warm over very low heat.

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring often, about 1 1/2 minutes. Drain.

Toss mushroom mixture through pasta, divide equally. Sprinkle with picked parsey and serve with a good parmesan

pumpkin & pinenut ravioli

pasta dough 1/2 recipe from my blog

what you need for the filling
500g pumpkin, chopped
1/2 cup pine nuts
2 cloves organic garlic
1/4 cup olive oil
1 egg white
what you need for the sauce
2 cans organic tomatoes
250g butter
1 large onion

what to do for the filling
Rub salt and olive oil onto pumpkin and roast until soft. Roast pine nuts in a dry skillet. Combine pine nuts with chopped garlic and olive oil in a mortar and pestle to make a rough paste. Add to the cooked pumpkin. The mixture should be rough in texture, juicy and gooey.

what to do for the sauce
Add tomatoes to a deep pan with butter and halved onions.
Simmer for 40 minutes, then remove onions. To assemble ravioli Push fist-sized chunks of dough through a pasta machine to make sheets. Cut pasta sheets into 6cm circles and fill with a tablespoon of stuffing, paint edges of pasta with egg white, and top with another circle and press around edges to seal, ensure you remove all the air or the raviloi will burst when cooking.

Cook ravioli in boiling water until it floats to the surface.
To serve drain then serve with sauce.

spaghetti con cozze

what you need
1/2 extra-virgin olive oil
4 cloves garlic, thinly sliced
1 cup dry white wine
2 pounds small mussels, scrubbed and debearded
2 cups basic tomato sauce
1 pound spaghetti
1/4 cup finely chopped Italian parsley
Salt and freshly ground black pepper

what to do
Bring 4 litres of water to a boil in a large pot, and add 2 tablespoons salt.
In a 12-inch sauté pan, heat the olive oil over medium-high heat. Add the garlic and cook until light golden brown, about a minute. Add the wine, raise the heat, and bring to a boil, then add the mussels. Cook, stirring and tossing, until all of the mussels have opened, about 4 minutes, remove mussels from the pan and add the tomato sauce, when sauce is hot add mussels back in to warm through.
Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.
Add the fresh parsley parsley and season with salt and pepper to taste. serve on top fresh spaghetti

spaghetti puttenesca

This pasta sauce originally was made by Neapolitan prostitutes, who quickly put it together while waiting for the next client

what you need
350g spaghetti or spaghettini
4 tbsp olive oil
1 garlic clove, finely sliced
6 anchovy fillets, drained of oil
400g can chopped tomatoes
2 tbsp small black olives, halved
Pinch of dried chilli flakes
1 tbsp small salted capers, rinsed
1/2 tsp dried oregano
1 tbsp parsley, finely chopped
Sea salt and black pepper

what to do
Cook the pasta in plenty of boiling salted water until al dente.
Meanwhile, heat the oil in a frypan and gently cook the garlic for a minute or two.
Add the anchovies and mash them into the oil. Add the tomatoes, olives, chilli and capers and cook over medium heat for 5 mins, stirring occasionally. Add oregano and parsley and season to taste.
Drain pasta well and toss with the sauce. Serve hot.

fettucini alfredo

The original dish consists simply of butter and freshly grated parmesan cheese. Rich and creamy, this pasta dish is delicious, there are many variations to this recipe. Why not add pancetta, chicken, fresh asparagus or even mushrooms.
the better the pasta and cheese the better the result, as simple as this recipe is you won't Taste better.

what you need
500gr (1lb) Fresh Fettuccine
2 Tablespoons Butter
1 Cup Heavy Cream
1/2 Cup Chicken stock
1 Egg Yolk
1/2 Cup Grated Parmesan Cheese
Sea Salt
Cracked Black Pepper
Additional Grated parmesan To Serve

optional
pancetta or streaky bacon)
asparagus
field mushrooms
chicken

what to do
Bring a large pot of water to a boil for the pasta. Remove 1/4 cup of the cream to a separate bowl and wisk the egg yolk into it. In a saucepan, heat the remaining cream and chicken stock . (if adding options, sautee first then add cream)
Cook the pasta al dente.
Drain the pasta and return it to the pot. Stir the butter into the pasta until melted and the butter covers each strand of pasta. Wisk a little of the hot cream mixture into the egg yolk, mix well, and then pour the egg yolk mixture over the pasta.

Add the grated cheese, and a dash of sea salt to taste. Divide the pasta into four separate dishes and top with cracked black pepper and offer additional parmesan cheese.

fettucini con cozze

what you need
1/2 extra-virgin olive oil
4 cloves garlic, thinly sliced
1 cup dry white wine
2 pounds small mussels, scrubbed and debearded
500gr (1lb)fresh fettucini
1/4 cup finely chopped Italian parsley
Salt and freshly ground black pepper
1 tablespoon hot red pepper flakes

what to do
Bring 6 litres of water to a boil in a large pot, and add 2 tablespoons salt.
In a 12-inch sauté pan, heat the olive oil over medium-high heat. Add the garlic and cook until light golden brown, about a minute. Add the wine, raise the heat, and bring to a boil, then add the mussels. Cook, stirring and tossing, until all of the mussels have opened, about 4 minutes.
Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.
Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste.

Sprinkle with red pepper flakes and serve immediately

arrabiata (angry) pasta

This fiery dish gains its name arrabbiata (angry) because of the use of chilli. When preparing this angry dish, feel free to use as much chilli as you want, it is up to you and to your mouth, to make it angry or very angry!
This is a recipe that has its origin in the central part of Italy, more precisely, it belongs to the Roman cooking tradition. As you can imagine, in Italy there are many versions of it because of the different regional cooking traditions that influence this famous dish; some are so adventurous that they have nothing to do with a proper arrabbiata (like the use of cream or anchovies).

what u need
400 g (14 oz) Penne rigate pasta (cooked "al dente")
90 ml (3 ½ oz) Extra virgin Olive Oil
2 Cloves of garlic (finely chopped)
2 or 3 Whole dried red chilli (roughly chopped)
500 g (1.1 lb) Chopped tomatoes
A small handful of flat leaf parsley (roughly chopped)
Salt for seasoning

what to do

Chop the garlic and chilli.
Heat the Olive Oil in a sauté pan (medium heat) and add the chopped garlic and chilli into the pan.
Sauté for a couple of minutes or until the garlic becomes golden in colour. When the garlic has turned to golden, add the chopped tomatoes.
Stir for a few seconds.
Season with salt.
Now, cook on medium/low heat for about 20-25 minutes, to reduce the sauce. After this time the suace will be ready.

A few minutes before the arrabbiata sauce is ready, boil your pasta and when the pasta is cooked al dente, drain it and add it into the pan containing the sauce.
Stir for few seconds to coat the pasta with the sauce. Do this when the pan is still on the heat.
Then, sprinkle with chopped parsley, give a quick stir and serve immediately.

gluten free pasta

This pasta is made from amaranth flour which is milled from the seeds of the amaranth plant, this flour boasts a higher percentage of protein than most other grains, and has more fiber than wheat and rice. It is also higher in the amino acid lysine, which some food scientists believe makes it a more complete protein than flour made from other grains. Amaranth flour can be used in cookies, crackers, baking mixes, and cereals. Amaranth flour should be available in most health food store.

what you need
225g/8oz Amaranth flour
125g/5oz Tapioca Flour
1 Egg
1 tbsp Walnut Oil
1-2 tablespoons Water

what to do
Sift together the flours into a large mixing bowl.
Make a well in the centre then add the remaining ingredients and mix well.
Turn onto a lightly floured surface and knead for 10 minutes. until smooth and elastic.
Cover with clingfilm and allow to rest for 20 minutes.
Roll out thinly and cut into whatever pasta shape you require.
Cook in boiling water for 3-4 minutes and toss through your sauce

traditional lasagne

I’ve never met a lasagne I didn’t like”, declared Garfield, the comic-strip cat, and you’d be hard-pressed to find anyone who’d disagree with the chubby talking tabby. One of Italy’s most popular culinary exports, the word ‘lasagne’ derives from the Latin word ‘lasanum’ meaning cooking pot but the term has now come to describe the dish itself, which is typically made with sheets of wide pasta, layered with a savoury mixture and baked in the oven. , there’s just something about lasagne that exudes the Italian qualities of warmth and hospitality, and makes you feel instantly at home – wherever you happen to be.

what you need

meat sauce
2 tbs Olive oil
750g Beef mince
1 Onion, chopped
2 Cloves garlic, crushed
1 Stalk celery, finely chopped
1 Carrot, finely chopped
2 x 440g cans Italian diced tomatoes
1/2 Cup red wine
1/2 tsp Dried oregano
2 tbs Basil, chopped
Salt and ground black pepper

cheese sauce
60g Butter
13 Cup plain flour
2 Cups milk
1 Cup grated picante provolone cheese
1/2 Cup grated mozzarella
1/2 Cup grated parmesan cheese
500gr Lasagne Sheets

what to do

To make the meat sauce, heat 1 tbs of olive oil in a large frying pan over a high heat. Cook mince in batches, stirring and breaking up lumps with a wooden spoon. Remove meat to a bowl.
Heat remaining oil in the pan and cook the onion, garlic, celery and carrot for 4-5 minutes or until soft.
Return the meat to the pan and stir in the undrained tomatoes, wine, oregano and basil. Bring the mixture to the boil, then reduce the heat and simmer, covered, for 30 minutes. Season with salt and pepper and remove from the heat.
To make the cheese sauce, melt the butter in a medium-size saucepan over a medium-high heat. Add the flour and cook for 2 minutes. Remove from the heat and gradually add the milk, stirring until the sauce is smooth. Return to the heat and cook, stirring constantly until the sauce boils and thickens. Reduce theheat and simmer for 3 minutes. Remove from the heat, then add the provolone and season to taste. Set aside.
Preheat the oven to 180°C. Lightly grease a 24 x 30cm ovenproof dish with olive oil. Trim lasagne sheets so they fit into the base of the dish. Spread half of the meat sauce over the lasagne sheets. Top with one-third of the cheese sauce. Arrange another layer of lasagne sheets over the cheese sauce.
Repeat layers, finishing with a layer of lasagne then the last of the cheese sauce. Sprinkle with combined mozzarella and parmesan. Bake for 35-40 minutes until top is golden.

The trick to a firm lasagne is to let it stand for 10 minutes before serving.

meatballs

what you need
1kg pork mince
1kg veal mince
1 egg
2 cloves garlic, crushed
1/2 handful parsley
1/2 cup parmesan
2 cups breadcrumbs
Olive oil
1 onion
1 carrot, grated
4 x 400g cans tomatoes, pureed
About 1 tsp salt
Handful each of parsley and basil
2 cloves garlic, crushed

what to do
Mix mince, egg, garlic, parsley, parmesan and breadcrumbs in a bowl, roll into balls and set aside. At this stage, select number of meatballs for serves required and freeze the remainder for future use. To make sauce, heat a thin layer of olive oil in a saucepan. Add the onion and carrot and cook for a few minutes then fry the meatballs for a few minutes. Add the tomatoes. Season with salt, add herbs and garlic. Bring to the boil. Turn down the heat and simmer for two hours. Serve on pasta with parmesan cheese.
Best served serve on fresh spaghetti.

leek, spinach and ricotta cannelloni

Leeks are often grown in sandy soil and they can, at times, be a little tedious to clean thoroughly. I’ve found the best way to do this is to pare back the first two or three layers and cut the top off where the tender white part ends. With a sharp knife, starting at the top, make an incision down the leek, about 4-5cm long, throgh at least three or four layers. Make another two or three incisions, working around the top of the leek. Fill a bowl with cold water, place the cut end of the leek in the bowl and shake vigorously.

what you need
4 tbsp extra virgin olive oil
3 large leeks, cleaned, washed and cut into 1/2cm rounds
2 garlic cloves, minced
250g spinach, washed, cooked and drained well
250g ricotta
100g grated parmesan
Salt and pepper
8 cannelloni sheets (make your
own or buy ready made tubes)
1 cup leek, tomato and chilli
sauce (recipe below)
Extra parmesan to serve

what to do
Heat olive oil in a pan and gently fry leeks and garlic until soft. Roughly chop spinach and mix in a bowl with ricotta, cooked leeks and parmesan.
Season to taste. Cut sheets of pasta into 12 rectangles 6cm by 10cm.
Cook immediately in boiling, salted water.
Place cooked sheets on wet tea towels. Spoon ricotta mixture on each sheet of pasta and roll into a log. Spoon some tomato sauce on bottom of a baking dish.
Arrange cannelloni in dish and spread more tomato sauce on top. Season and bake in a preheated oven at 180C for 15 minutes.
Serve straight from oven with more grated parmesan