Open-Faced Cannelloni with Ricotta, Spinach and Roasted Red Pepper Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red bell peppers on a tray, rub them with 15 ml (1 tbsp) olive oil, and roast for 20 minutes, turning halfway through, until the skin is blistered and the flesh is tender.

2. 2

   While the peppers roast, bring a large pot of salted water to a boil. Cook the lasagna sheets according to package directions until al dente. Drain, briefly rinse with warm water, and toss with a few drops of oil so they do not stick together.

3. 3

   In a large skillet over medium heat, warm 15 ml (1 tbsp) olive oil. Add the onion and cook for 5 minutes until soft. Stir in 2 garlic cloves and cook for 30 seconds more.

4. 4

   Add the spinach to the skillet and sauté for 2 to 3 minutes until wilted. Season with half of the salt, some black pepper, and the nutmeg. Remove from the heat and let it cool slightly.

5. 5

   In a bowl, combine the ricotta with 30 g (about 1/3 cup) Parmesan, the lemon zest, 15 ml (1 tbsp) lemon juice, and the spinach mixture. Taste and adjust with salt and black pepper.

6. 6

   When the peppers are ready, transfer them to a bowl and cover for 5 minutes. Peel the peppers, remove the seeds, and place them in a blender with the remaining garlic, the heavy cream, 15 ml (1 tbsp) olive oil, and a pinch of salt. Blend until smooth.

7. 7

   Pour the red pepper sauce into a small pan and warm it over low heat for 2 to 3 minutes, without letting it boil vigorously. For an extra-silky texture, strain it before reheating.

8. 8

   Toast the walnuts in a dry skillet over medium heat for 2 minutes, stirring often. Remove and mix them with half of the chopped basil.

9. 9

   To assemble, spoon some red pepper sauce onto each plate. On each pasta sheet, spread a portion of the ricotta and spinach filling, fold it loosely into an open shape or gentle waves, and place it over the sauce.

10. 10

    Finish with the remaining Parmesan, the toasted walnut-basil mixture, fresh basil leaves, a touch of black pepper, and a few drops of olive oil. Serve immediately.