Cannelloni Stuffed with Nduja, Ricotta and Aubergine
Ingredients
- Homemade fresh cannelloni (or dried if you're not making your own)
- 100g ricotta (plus some extra)
- 2 tbsp Nduja (approx)
- 1 aubergine chopped into 1cm cubes
- 500g passata di pomodoro
- 5-6 basil leaves
- 1 garlic clove (smashed)
- Olive oil
- Salt and pepper
- If making fresh cannelloni you need: 200g of 00" flour
- 2 fresh medium eggs at room temperature