Rocket and ricotta cannelloni with tomato sauce recipe
 Rocket and ricotta make the perfect cannelloni filling, served with a rich roasted tomato sauce and creamy burrata. 1kg/2lb 4oz ripe tomatoes 6 basil leaves3 garlic cloves 50ml/2fl oz olive oilsalt and freshly ground black pepper 1kg/2lb 4oz ripe tomatoes 6 basil leaves 3 garlic cloves 50ml/2fl oz olive oil salt and freshly ground black pepper 500g/1lb 2oz rocket, plus extra for garnish250g/9oz ricottawhole nutmeg, for grating150g/5½oz Parmesan, plus extra for serving 6 x 12cm/5in x 10cm/4in sheets fresh pastasalt and freshly ground black pepper 500g/1lb 2oz rocket, plus extra for garnish 250g/9oz ricotta whole nutmeg, for grating 150g/5½oz Parmesan, plus extra for serving 6 x 12cm/5in x 10cm/4in sheets fresh pasta salt and freshly ground black pepper 100g/3½oz butter1 lemon, juice onlyolive oil, for drizzling 100g/3½oz butter 1 lemon, juice only olive oil, for drizzling 1 whole burrata 1 whole burrata Method To make the tomato sauce, preheat the oven to 150C/130C Fan/Gas 2. Place the tomatoes in a roasting tin with the basil, garlic and oil, toss to coat well and slow roast for 2 hours. When roasted place in a blender and blitz until smooth. Season with salt and pepper. To make the filling, bring a pan of water to the boil and blanch the rocket leaves for 30 seconds. Remove and refresh the rocket in cold water. Squeeze dry in a clean tea towel, then chop finely and place in a bowl. Add the ricotta, some grated nutmeg and the Parmesan. Season with salt and pepper and spoon into a piping bag. To make the brown butter, heat the butter in a frying pan until it turns brown, remove from the heat and whisk in the lemon juice and a drizzle of oil. Set aside. To assemble, turn the oven up to 200C/180C Fan/Gas 6, pipe some filling onto each pasta sheet and carefully roll up. Place tightly in a baking dish. Pour over the brown butter and bake for 20 minutes, until golden-brown. To serve, spoon some tomato sauce onto each plate and top with the cannelloni, tear over some burrata and finish with some grated Parmesan and rocket. To make the tomato sauce, preheat the oven to 150C/130C Fan/Gas 2. To make the tomato sauce, preheat the oven to 150C/130C Fan/Gas 2. Place the tomatoes in a roasting tin with the basil, garlic and oil, toss to coat well and slow roast for 2 hours. When roasted place in a blender and blitz until smooth. Season with salt and pepper. Place the tomatoes in a roasting tin with the basil, garlic and oil, toss to coat well and slow roast for 2 hours. When roasted place in a blender and blitz until smooth. Season with salt and pepper. To make the filling, bring a pan of water to the boil and blanch the rocket leaves for 30 seconds. Remove and refresh the rocket in cold water. Squeeze dry in a clean tea towel, then chop finely and place in a bowl. Add the ricotta, some grated nutmeg and the Parmesan. Season with salt and pepper and spoon into a piping bag. To make the filling, bring a pan of water to the boil and blanch the rocket leaves for 30 seconds. Remove and refresh the rocket in cold water. Squeeze dry in a clean tea towel, then chop finely and place in a bowl. Add the ricotta, some grated nutmeg and the Parmesan. Season with salt and pepper and spoon into a piping bag. To make the brown butter, heat the butter in a frying pan until it turns brown, remove from the heat and whisk in the lemon juice and a drizzle of oil. Set aside. To make the brown butter, heat the butter in a frying pan until it turns brown, remove from the heat and whisk in the lemon juice and a drizzle of oil. Set aside. To assemble, turn the oven up to 200C/180C Fan/Gas 6, pipe some filling onto each pasta sheet and carefully roll up. Place tightly in a baking dish. Pour over the brown butter and bake for 20 minutes, until golden-brown. To assemble, turn the oven up to 200C/180C Fan/Gas 6, pipe some filling onto each pasta sheet and carefully roll up. Place tightly in a baking dish. Pour over the brown butter and bake for 20 minutes, until golden-brown. To serve, spoon some tomato sauce onto each plate and top with the cannelloni, tear over some burrata and finish with some grated Parmesan and rocket. To serve, spoon some tomato sauce onto each plate and top with the cannelloni, tear over some burrata and finish with some grated Parmesan and rocket.