Courgette and ricotta cannelloni

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 Lasagne Sheets (18.3%) [Durum Wheat Semolina (Gluten, wheat), Pasteurised Egg, Water, Turmeric], Peas (17.2%) [Green Peas], Zucchini (17.2%), Spinach (11.5%), Polpa Finely Chopped Tinned Tomatoes By Mutti (11.5%), Grated Cheese (11.5%), Ricotta Cheese (5.7%) (Milk), Onions (2.9%), Carrots (1.7%), Celery (0.57%) [Celeriac], Garlic (0.57%), Canola Oil (0.57%), Mint (0.57%), Lemon Zest (0.11%) [Lemons], Pink Salt (0.06%), White Pepper (0.06%) [Pepper], Chilli Flakes (0.03%)

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):  Pierce film and cover with a microwave safe lid. Heat in microwave for 3-4 minutes or until piping hot.

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

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