Prep Time: 30 minutes

Cook Time: 45 minutes

Yield: Makes 22 cannellonis.

Ramps and sweet rocket pair very well to make this mouthwatering main dish, wild leek cannelloni.

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Ingredients

>> 1 pkg 454 g ricotta cheese
>> 2 handfuls of finely chopped sweet rocket leaves
>> 2 handfuls of finely chopped wild leek leaves, evenly divided
>> 1 egg
>> 1/2 cup Parmesan cheese, evenly divided
>> 2 tsp garlic powder
>> 22 oven ready cannelloni
>> 2 cups pesto (homemade or store bought)
>> 1/4 cup olive oil

Instructions

Combine the ricotta cheese, half of the wild leeks, sweet rocket, egg, garlic powder, and half of the Parmesan cheese; mix well. Set aside.

Place the pesto into a bowl, add the olive oil and mix well. Spread half of the pesto mixture over the bottom of a (parchment paper lined) 13x9x2" baking pan.

Fill cannelloni with the wild greens mixture. Arrange the stuffed cannelloni in a single layer and cover with remaining pesto, making sure to cover all of the pasta. If you think you will run short of pesto, add more olive oil because all the pasta must be covered.

Sprinkle with remaining Parmesan cheese and the remaining chopped wild leeks.

Cover with foil and bake at 350 degrees F for 45 minutes or until tender.

Notes: You can swap out the sweet rocket for yellow rocket.

Wild Edibles in Recipe: Sweet Rocket, Wild Leek

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Main Dishes