Stuffed cannelloni

20 Min
very easy
4 People
Rating starstarstarstarstar
Ricotta & spinach stuffed cannelloni made fresh from local business iPastai cooked in a tomato and ham sauce, served alongside an orange and asparagus salad.

No pork option - shredded ham is replaced with sliced turkey.
1. Heat a large deep pan with oil over medium-high heat.
Slice onion and add to pan with shredded ham and a pinch of salt, cook for 3-4 minutes or until softened.

2. Stir in tomato sugo and 1/2 jar water, bring to the boil.

3. Carefully add the cannelloni to pan, spoon over sugo to coat. Cover and cook for 10 minutes, or until pasta has cooked through.

4. Heat a separate frypan over medium-medium-high heat. Trim (see notes) and cut asparagus into thirds. Toss in pan with oil or butter for 2 minutes or until cooked to your liking.

5. Peel and slice orange, toss with leaves and asparagus. Dress with olive oil, salt and pepper.

6. Serve ricotta cannelloni with orange and asparagus salad.

To trim your asparagus, bend the spear until it snaps which is where the tough stalk meets the tender spear.

If preferred, steam asparagus or alternatively thinly slice and add to sugo (step 2).

No pork option - shredded ham is replaced with sliced turkey.
Tear or slice to use.
Brown onion 1
Shredded ham 1 packet (200g)
Tomato sugo 1 jar (500g)
Spinach & ricotta Cannelloni 1 packet
Asparagus 1 bunch
Orange 1
Baby beet & leaves 1 bag (180g)

From your pantry:
olive + oil / butter (for cooking), salt, pepper