Name: How to make cannelloni in your sausage roll maker
Cook time: 30 min
Total time: 30 min
Ingredients: 250 grams frozen spinach, thawed; 250 grams firm ricotta; ⅓ cup (25g) finely grated parmesan, plus extra to serve; 100 grams fetta, crumbled; ⅓ cup finely chopped mint; ½ cup (60g) frozen peas, defrosted; 6 fresh lasagne sheets (350g); cooking oil spray; 1 cup (260g) bottled tomato pasta sauce

Your sausage roll maker can do so much more than just pastries. Did you know you can use it to make cannelloni with a creamy spinach, pea & ricotta filling and tomato sauce?

The next big thing to hit the small appliance market is the sensational sausage roll maker! Like its pie making cousin, this inexpensive benchtop machine is super simple to use, incredibly versatile and is creating just as much online buzz.

Of course, it’s perfect for making a host of pastry-wrapped delights using classic mince-based fillings and flavour combinations. This book also offers a range of inventive recipes for ‘everything but sausage rolls’ from spring rolls to apple pies and everything in between. Get the kids in on the fun and let their imagination run wild!

For more recipe to make in your handy appliance you can now buy The Sausage Roll maker.

Ingredients

250 grams frozen spinach, thawed

250 grams firm ricotta

⅓ cup (25g) finely grated parmesan, plus extra to serve

100 grams fetta, crumbled

⅓ cup finely chopped mint

½ cup (60g) frozen peas, defrosted

6 fresh lasagne sheets (350g)

cooking oil spray

1 cup (260g) bottled tomato pasta sauce

Method

1.Squeeze excess moisture from spinach; chop coarsely. Place spinach in a large bowl with ricotta, parmesan, fetta, mint and peas; stir to combine. Season.

2.Cut each lasagne sheet into two 11cm x 15cm rectangles. Fill a heatproof bowl three-quarters full with boiling water. Working in batches, place lasagne rectangles in the water; stand 1 minute to soften slightly. Carefully remove rectangles from water; place in a sinitalianngle layer on a clean tea towel. Pat dry.

3.Place a lasagne rectangles on a work surface, with the short side in front of you. Place 2 tablespoons ricotta mixture along the base of the short side; roll up to form a tube. Repeat with remaining lasagne rectangles and ricotta mixture to make 12 cannelloni in total.

4.Spray a 4-hole (2-tablespoon) sausage roll maker with oil.

5.Place 2 teaspoons water in each hole. Place four cannelloni, seam-side down, in holes. Cover cannelloni with a 12cm x 20cm piece of baking paper. Turn machine on. Close lid; cook for 7 minutes or until pasta is tender. Transfer to a tray; cover to keep warm. Turn machine off for 5 minutes to cool slightly. Repeat in batches with more water and remaining cannelloni.

6.Place pasta sauce in a microwave-safe bowl. Microwave on HIGH (100%), in 30-second bursts, until heated through.

7.Serve cannelloni topped with pasta sauce and extra parmesan.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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