Basil and mushroom cannelloni with harissa ricotta

Cavolo nero is full of nutrients such as vitamins A and C, B-vitamins such as folate, and vitamin K

1 ratings

65 minutes
Serves 2
3 of 5 a day

Nutrition: Per serving

Kcal666
Fat12.9g
Salt0.3g
Sugar17.7g

Basil and mushroom cannelloni with harissa ricotta

Recipe by: Ryan Riley | Chef

Some foods have molecules that reach us more easily than others because they can evaporate more quickly. Basil is one of these so we’ve made this herb the star of the show, supported by harissa and ricotta.

This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.

Recipe for people living with cancer

Ingredients

1 tablespoon extra-virgin olive oil
1 onion, finely sliced
1 red chilli, chopped
10 cloves of garlic, chopped
1 red pepper, finely sliced
8 stalks cavolo nero kale, finely sliced
1 large portobello mushroom or 3 small mushrooms
1 teaspoon tomato paste
12 stems of basil, roughly chopped – reserve a tablespoon for the top
4 tablespoon ricotta
1 tablespoon harissa paste
8 cannelloni tubes
250g passata
1 lemon, zested
Ground black pepper, to taste

Method

Preheat the oven to 200ºC/Fan 180ºC.
Place a large frying pan onto a medium-high heat. Add the oil, onions, chilli, and garlic and cook for 3–4 minutes until the garlic begins to brown and you can smell it. Season to taste, then add 1 tablespoon of water along with the pepper, cavolo nero, and mushrooms and cook for 10–15 minutes until everything has softened. Add another 2 tablespoons of water if the mix becomes too dry.
Add the tomato paste, half the basil, and 100ml of water and cook for a further 5 minutes.
In the meantime, mix together the ricotta and the harissa.
Once the filling is cooked, turn off the heat and allow it to cool slightly. Place the cannelloni tubes into a high-sided baking dish, and – one at a time – use a small spoon (or your fingers) to push the mixture into the tubes, laying them flat once you have done so. Once you’ve finished filling the pasta, place any remaining filling you have into the mixing bowl with the passata and 100ml of water, then pour over the pasta. Spoon the ricotta on top of the cannelloni and spread it out lightly to cover them all.
Place the baking dish into the centre of the oven for 30–35 minutes until the pasta is cooked through and the ricotta is golden.
To finish, sprinkle over the remaining basil and the lemon zest.

You can cook in some dried red lentils with a splash of extra water for a fibre and protein boost.