Ricotta and Spinach Cannelloni

Pasta

• 1 1/2 cups all purpose unbleached flour
• 1/2 cup semolina flour
• 1/2 a cup of warm water
• 3 eggs
• 20 ml olive oil
• 1 teaspoon salt

1. Mix dry ingredients in a bowl, make a well in the middle, add the eggs, 20 ml olive oil and half the water, mix with your hands until a dough forms; if it seems to dry, add more water.
2. Knead until smooth. Wrap and refrigerate for at least one hour.
3. Divide the pasta into quarters.
4. Using a pasta roller, work each quarter through the machine until the second to thinnest setting. Flour.
5. Once all pasta is rolled, cover with damp cloth.

Filling

• 1 onion
• 5 cloves garlic
• 2 tubs ricotta
• 500g picked and washed spinach
• 100g Parmesan cheese
• 5 sprigs thyme
• 2 large eggs
• 1/2 teaspoon nutmeg
• small handful parsley leaves
• salt and pepper to taste
• 500 ml tomato sauce

1. Fry onion and garlic, medium high heat, add spinach, cook until wilted. Strain out excess liquid then cool. Combine with remaining ingredients. Season and set aside.
2. Using a piping bag, pipe 10 cm log into pasta and roll twice over, cut and repeat.
3. To assemble, smear the bottom of a baking dish with tomato sauce, snugly place cannelloni in dish, spreading sauce on top and sprinkle with Parmesan.
4. Bake covered for 30 minutes at 350°F. Remove cover for the last 10 minutes.

Nonno’s Tomato Sauce

• 1 onion
• 3 cloves garlic
• 1L pureed tomatoes
• 1 teaspoons of sugar
• 3 sprigs of thyme leaves
• salt and pepper to taste

1. Sweat onions and garlic until translucent, add sugar and tomato puree, thyme and salt.
2. Cook on a low heat until thick and rich in colour and flavour.

Ontario Spring Vegetables

• 100g per person, seasonal vegetables, cleaned and cut appropriately.

1. In a large pot, cook vegetables according to appropriate cooking times, strain, season, top with beurre blanc and serve.

Chive Beurre Blanc

• 100g cold, cubed butter
• 50 ml white wine
• 20 mL champagne vinegar
• dash of 35% cream
• 15 chopped chives
• juice of half a lemon
• salt and pepper to taste

1. In a small sauce pan, reduce white wine and vinegar until golden and syrupy, add cream and reduce.
2. Whisk in cold butter, whisking constantly to prevent splitting.
3. Finish with lemon juice, chives and salt. Serve immediately.