Courgette and ricotta cannelloni

Courgette and ricotta cannelloni

This is vegetarian cannelloni with a twist. Courgette, green pea, mint and ricotta cannelloni with a citrus, chilli and cherry tomato ragu. This one has a bit of a kick, so if you like spicy food, you'll be hot for this!

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fresh egg pasta sheet, courgette, pea, ricotta, egg, mint, spinach, cheese, lemon zest, garlic, bay leaf, celery, onion, carrot, tomato passata, olive oil, chilli

Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.

Microwave (recommended):  Remove lid and cover with a microwave safe lid. Heat in microwave for 3-4 minutes or until piping hot.

Oven: Preheat oven. Remove lid and cover with foil. Place on baking tray in top of the oven. Fan 180°C | 10-12 minutes or until piping hot.