Kale And Ricotta Cannelloni

• 7 cups kale chopped
• 3 tablespoons sunflower oil
• 2 onions finely diced
• 1 garlic clove crushed
• 1 tablespoon tomato puree
• 2 11/16 cups chopped tomatoes cans
• 4 tablespoons fresh oregano chopped
• 1 pinch ground allspice
• 1 pinch caster sugar
• 1/2 cup ricotta
• 20 cannelloni
• 3 1/2 ounces Emmental grated
• butter to grease

1. Blanch the kale in salted, boiling water for 3-4 mins then drain and chill under cold water.
2. Heat 2 tbsp oil in a large saucepan, add half the onions and cook for 1-2 mins before adding the kale and cooking for a further 3-4 mins. Stir in 2/3 cup water then season. Cover and cook over a low heat for 20-25 mins, until very tender.
3. Preheat the oven to 400u0b0F. Heat 1 tbsp oil in a saucepan, add the remaining onion and garlic and saute for 3-4 mins. Stir in the tomato paste and saute for 2-3 mins. Pour in the chopped tomatoes and 2/3 cup water. Bring to a boil then simmer for 5-10 mins. Fold half the oregano into the sauce the set aside.
4. Stir the ground allspice and sugar into the kale, followed by the ricotta. Use a small spoon to fill the cannelloni.
5. Grease a baking dish with butter then spread a layer of tomato sauce over the bottom. Arrange the filled cannelloni in the dish then spoon over the remaining tomato sauce. Sprinkle cheese over the pasta then bake for 40-45 mins. Garnish with the remaining oregano then serve.

sunflower oil, onions, garlic, tomato puruee, tomatoes, oregano, ground allspice, caster sugar, ricotta, cannelloni, butter

Taken from www.yummly.com/recipe/Kale-and-Ricotta-Cannelloni-1409992 (may not work)