Created by ImPat on June 30, 2017
Step 1: Heat a little oil in a wide pan and add the leaves and toss them around until they have wilted, then slide them into a medium bowl and then add the ricotta, herbs, nutmeg and lots of seasoning.
Step 2: Lay out a lasagne sheet with the short side facing you and lay out a sasage of filling on the edge going to both edges and roll up until all enclosed and then cut it off.
Step 3: Repeat until all the filling has been used up.
Step 4: Combine the passata and water and season that well and the spoon a layer on to the base of a ovenproof dish and then add the cannelloni and then pour over the rest of the passata mix and then scatter over the parmesan and bake in a 180C oven until all is bubbling and golden brown.