Stand-up Cannelloni with Gai Lan
Using bought cannelloni is often difficult as they break easily when pushing the filling inside them.
In this recipe I have made them out of lasagne sheets, and rolled them over the filling.
Gai lan, or Chinese broccoli is quite tasteless if cooked on its own, so I have cooked it in a garlic and oyster sauce.
: 30 minutes
: 1 hour 20 minutes
: 18 cannelloni
350 g butternut pumpkin, peeled and cut into 1 cm pieces
400 g ricotta
250 g frozen chopped spinach, defrosted
45 g sunflower seeds, toasted
1 tbsp basil, chopped
1 tsp lemon rind
9 large instant lasagna sheets
1 ¼ cups passata sauce
½ cup white wine
½ cup chicken stock
2 tbsp Parmesan, grated
1 bunch gai lan, stems and leaves separated
1½ tbsp oyster sauce
1 tbsp soy sauce
1 tbsp dry sherry
1 garlic clove, finely chopped
1/3 cup chicken stock
Preheat the oven to 200°/180° fan forced.
Put the pumpkin on a lined baking tray and spray with a bit of oil.
Bake for about 25 minutes or until cooked.
While this is baking, squeeze out all the liquid from the spinach, and add it to the ricotta.
Add the sunflower seeds, basil and lemon rind.
In a wok or similar, bring some water to the boil and put 3 sheets of lasagna in at a time and cook for about 3 - 4 minutes or until soft.
Transfer, using tongs, to a baking tray which has first had some of the liquid added to it -this will help to stop the lasagna sheets from sticking.
Repeat till all the lasagna is done and then cut each sheet in half on the short end.
By now the pumpkin should be cooked, so add it to the ricotta mixture.
Put some of this mixture (I used about 2 tbsp) onto one of the lasagna sheets.
Roll it up so it now resembles cannelloni!
Repeat till all 18 cannelloni are rolled.
Stand these in a deep ovenproof dish.
Hence I have called them "stand-up" cannelloni -normally they are cooked lying down!
Combine the passata, wine and stock in a jug, and pour over the cannelloni.
Sprinkle with the parmesan and bake for about 30 minutes or until golden.
Put two or three on each plate.
Meanwhile about 10 minutes before this will be ready, cook the gai lan by combining the oyster sauce, soy sauce and sherry in a bowl.
Using the same large wok, add a bit of oil and stir fry the garlic for about a minute.
Add the stalks to this and stir fry to coat. Add the stock and stir fry for about 3 - 5 minutes until stems are beginning to soften.
Then add the gai lan leaves and the oyster sauce mixture and cook for about 2 minutes, or until the leaves are just beginning to wilt.
Add some pepper, and serve with the cannelloni.
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