Shiso pesto and ricotta cannelloni
SERVES6 (MAKES 18 TUBES) | PREP 40 MINS COOK 35 MINS | EASY
18g (25-30 medium leaves) green shiso perilla leaves
6 tbsp olive oil
2 large garlic cloves
100g breadcrumbs
500g ricotta
25g parmesan, grated
1 lemon, zested and juiced
200g ready roasted red peppers
680-700g tomato passata
225g dried cannelloni pasta tubes
2-4 tbsp milk(optional)
2 x 125g mozzarella balls dressed green salad, to serve (optional)
Put the shiso, oil, garlic and a pinch of salt in
