Looking for a dinner that’s low on carbs but high on taste? This delicious cannelloni pairs Yallamundi Farm Organic eggs with tasty tomato sugo for a mouth-wateringly moreish meal.
Prep time: 30 minutes. Cooking time: 20 minutes. Serving size: A hungry family of four, with leftovers!
- 1 large bunch silverbeet or rainbow chard, around 450-500g, finely sliced
- Salt and pepper to season
- 1-2 tablespoons olive oil
- 1 large red onion, diced
- 2 cloves garlic, crushed
- 2 anchovies (optional)
- 500g tomato paste
- 250ml hot water
- 400g can crushed tomatoes
- Salt and pepper to season
- 6 Yallamundi Farm Organic eggs
- 60g (6 tbsp) almond meal
- 100ml (5 tbsp) water
- Dried oregano or dried basil, ¼ teaspoon per wrap
- 500g smooth ricotta cheese
- 25g parmesan cheese, finely grated
- 200g fresh mozzarella, torn or sliced
- Fresh basil or dried oregano to garnish
1. Pan-fry the chopped silverbeet, diced onion and crushed garlic in a large frying pan drizzled with olive oil over medium heat for 5-6 minutes, stirring occasionally, or until the silverbeet has wilted and the water released from the silverbeet has evaporated.
2. Season with salt and pepper, and set aside to cool while you make the sugo and egg wraps.
3. Make the tomato sugo by drizzling a large frying pan with olive oil and heat over medium heat. Fry the diced onion in the olive oil for 4-5 minutes, stirring occasionally, or until the onion has softened and is starting to brown.
4. Add in the garlic and anchovies (if using) and fry for another minute, stirring occasionally to prevent the garlic from burning.
5. Add in the tomato paste and stir to combine, then fry for another minute before half filling the tomato paste jar with hot water and shaking to get every last bit of tomato paste. Tip this liquid into the frying pan along with the can of tomatoes and stir well. Cover and lower the heat to medium/low and allow to simmer for 8-10 minutes.
6. While the sugo is simmering, make the egg wraps by whisking together the 6 Yallamundi Farm Organic eggs, almond meal and water in a medium-sized bowl. Season with salt and pepper.
7. Heat a 22cm frying pan over medium heat and drizzle with olive oil. Once the pan’s hot, pour in a little of the mixture and swirl around the pan; you want just enough mixture to make a thin wrap around 3mm thick. Sprinkle with a little dried oregano or dried basil and cook for a minute or two until set.
8. Carefully flip the wrap using a rubber spatula and cook on the second side for another 15-20 seconds before removing to a plate and repeating with the remaining mixture until you have made six wraps in total.
9. Preheat the oven to 200°C.
10. In a medium-sized bowl, mix together the ricotta, parmesan and salt and pepper. Add in the cooked silverbeet and stir well until thoroughly combined.
11. Pour half of the tomato sugo into a large ovenproof dish.
12. To make the cannelloni, dollop two heaped tablespoons of the ricotta and silverbeet filling into the centre of each wrap and roll up into a tube; nestle the filled egg wrap cannelloni neatly into the sugo-covered ovenproof dish. Repeat with the remaining wraps and ricotta filling.
13. Spread the remaining sugo over the top of the cannelloni, scatter with the mozzarella and a few fresh basil leaves or a sprinkling of dried oregano or basil. You may like to place the oven dish onto a larger baking tray to catch any drips that may bubble up while the cannelloni is baking.
14. Place the dish into the hot oven and bake for 20 minutes, or until the mozzarella is golden and everything is bubbling. Carefully remove from the oven and allow to sit for a few minutes before serving. Enjoy!