Kale And Ricotta Cannelloni - cooking recipe

Ingredients

250 g kale, chopped
3 tbsp sunflower oil
2 None onions, finely diced
1 None garlic clove, crushed
1 tbsp tomato puree
2 x 400 g cans chopped tomatoes
4 tbsp chopped fresh oregano
Pinch None ground allspice
Pinch None caster sugar
125 g ricotta
16-20 None cannelloni
100 g Emmental, grated
None None Butter, to grease

Preparation

Blanch the kale in salted, boiling water for 3-4 mins then drain and chill under cold water.
Heat 2 tbsp oil in a large saucepan, add half the onions and cook for 1-2 mins before adding the kale and cooking for a further 3-4 mins. Stir in 2/3 cup water then season. Cover and cook over a low heat for 20-25 mins, until very tender.
Preheat the oven to 400\u00b0F. Heat 1 tbsp oil in a saucepan, add the remaining onion and garlic and saute for 3-4 mins. Stir in the tomato paste and saute for 2-3 mins. Pour in the chopped tomatoes and 2/3 cup water. Bring to a boil then simmer for 5-10 mins. Fold half the oregano into the sauce the set aside.
Stir the ground allspice and sugar into the kale, followed by the ricotta. Use a small spoon to fill the cannelloni.
Grease a baking dish with butter then spread a layer of tomato sauce over the bottom. Arrange the filled cannelloni in the dish then spoon over the remaining tomato sauce. Sprinkle cheese over the pasta then bake for 40-45 mins. Garnish with the remaining oregano then serve.