CHICKEN, RICOTTA & SPINACH CANNELLONI

Lemon zest and fresh parsley add a lovely brightness to this creamy rich pasta. A great way to use leftover roast chicken or feel free to poach a few breasts and shred. Best served alongside a crisp green salad. 

I am an ambassador for the wonderful Waitoa chicken, this recipe is kindly sponsored by them. Their products are available at all good supermarkets.

INGREDIENTS

Chicken Filling
1 tablespoon olive oil
1 red onion, diced 
½ teaspoon dried thyme
200g baby spinach leaves
4 cloves garlic, finely chopped
2 cups shredded cooked Waitoa Free Range Chicken, use leftover roast chicken or poached chicken breasts 
¼ cup roughly chopped fresh parsley
½ lemon, rind only
1 pinch of ground nutmeg
400g ricotta cheese
½ cup finely grated parmesan
1 size 7 egg
½ teaspoon sea salt
½ teaspoon cracked pepper

To Assemble
6-8 sheets of fresh pasta, roughly 18x20cm
350mls cream
2 tablespoons finely grated parmesan
1 clove garlic, minced
1 cup grated mozzarella 
Sea salt
Cracked pepper

METHOD

Heat oven to 190ºC. 

Heat oil over a moderate heat in a large fry pan, add the onion and thyme and fry until onions are becoming translucent. Add the spinach and sweat until softened. Remove from heat and place in a large bowl. 

Add the remaining filling ingredients to the bowl and mix to combine. 

Place two large spoonfuls of the filling in the centre of a pasta sheet then roll into a cylinder. Place into a large rectangular casserole dish, roughly 20x25cm in size. Continue with remaining pasta sheets and filling. 

In a bowl, mix together cream, parmesan and minced garlic. Pour over the cannelloni and top with grated mozzarella. Season with sea salt and cracked pepper. 

Bake for 20 minutes or until bubbling, golden and the pasta is tender.