Spinach Ricotta Cannelloni

Filling:
Wash and dried spinach leaves
Ricotta
Freshly Ground Pepper

Egg Pasta:
Plain Wheat Flour
1 large Egg

Tomato Sauce:
600ml of Homemade Passata
Small amount of Beef Mince
Diced Portebella Mushrooms, Grated Carrots, Grated Onions
Sliced Fresh Garlic

Make the filling by crushing the ricotta and spinach leaves with your hands.
Roll out the pasta into oblong sheets and arrange the filling on the edge of the sheet.
Roll the pasta so that the filling is tucked neatly into pasta tubes.
Arrange filled pasta in a deep oven proof dish, and cover with the sauce.
Not a lot of sauce is needed with freshly made pasta.
Arrange tasty cheese on top and bake at moderate-high heat for 40minutes.

Note on the Pasta:
Work the dough to develop the gluten, then allow to rest in the fridge covered in glad wrap to keep from drying out.

Note on the Pepper:
Be generous! It is high in antioxidants and aids digestion.

Bon appetit!