Kale-Ricotta Cannelloni

“We should probably use up those fresh pasta sheets in the fridge.”
Yeah. We should. And by “we”, I believe Paul meant me.

We should also probably use up that kale. And ricotta cheese. Hmm. Cannelloni seems like the logical answer. I believe spinach would also work, but this version was pretty tasty.

I had to go out so I made the rolls and put them in the fridge - in a covered pyrex dish. I left Paul with the same vague instructions I'm writing here and a can of tomatoes.

Ingredients
1 package fresh pasta sheets. (No-name brand is fine for this)
tub of ricotta cheese
kale
onion
garlic
rosemary
nutmeg (if desired)
egg
big can of diced tomatoes
Asiago/Parmesan cheese

Chop the onion and fry in a little olive oil until transparent.
Remove the spine of the kale and chop the leafy bits. 
Cook kale with onions until it wilts.

Add the cooked kale/onion mixture to a bowl which has:
tub of ricotta, egg, garlic, rosemary and garlic.

Mix and place on pasta sheets.
Roll loosely and place in parchment-lined casserole dish. 

I went out just after this and Paul took over.

Sprinkle with grated cheese.
Set aside 3/4 of the diced tomatoes in a bowl.
Puree remaining 1/4 can of tomatoes and liquid.
Spread diced tomatoes over cannelloni and pour tomato puree over top.

I left Paul in charge of this part. I don't know that I would have bothered with a sieve. I would have just drained out most of the liquid into a measuring cup and dumped the tomatoes haphazardly over the top. But he made it look pretty and even took a picture!

Bake 40 minutes @ 350º.

When I got home dinner was ready! Fish with sage-asiago butter and a kale salad. An amber ale went nicely, thank you very much.