Gordon Ramsay'S Zucchini Cannelloni With Ricotta & Pine Nut - cooking recipe

Ingredients

2 small zucchini (ends removed)
1 1/2 tablespoons olive oil, plus extra for drizzling
2 cups ricotta cheese
1 lemon juice, juice
sea salt and black pepper
1 tablespoon toasted pine nuts
1 tablespoon chopped dill
1 tablespoon chopped tarragon
1 tablespoon balsamic vinegar, to drizzle

Preparation

Slice the zucchinis lengthwise using a mandolin and blanch in boiling salted water. Place the strips on a tray and brush with the olive oil.
Mix the ricotta, lemon juice and seasoning to taste, and then fold in the pine nuts and chopped herbs. Place a small tspful of ricotta mixture on one end of a zucchini strip and roll up. Repeat until the cheese filling has been used up.
Arrange the zucchini cannelloni on a plate and grate over some black pepper. Drizzle with a little olive oil and balsamic vinegar and serve.