Air Fryer Spinach & Ricotta Cannelloni

Prep the ingredients

• Beat the egg. Grate the Parmesan. Drain the mozzarella.

Prep the spinach

• Put your spinach in a colander and pour over a full kettle of boiling water, this will wilt the spinach.
• Lay out a clean tea towel on your work surface and place the spinach on to it. Then wrap up in the tea towel and press gently to remove as much moisture as you can.

Prep the filling

• In a large bowl combine the spinach, ricotta cheese, egg, Parmesan and pesto. Season with salt and pepper.

Prep the lasagne sheets

• Place the lasagne sheets in a shallow dish, pour over a full kettle of boiling water and leave for 5 minutes to soften.
• Drain, then place the lasagne sheets onto a clean tea towel.

Assemble the cannelloni

• Spoon the spinach filling into the centre of each lasagne sheet, roll up tightly and place seam-side down in the prepared baking dish (or you can remover the crisper plate and place them directly into the air fryer basket).
• Continue filling and rolling until you’ve used all the filling.

Cook the dish

• Pour the passata all over the cannelloni. Set the temperature to 160°C and cook for 20 minutes.
• Tear the mozzarella into small pieces, and place on top of the dish, cook for another 10 minutes until the cheese is melted and golden.

Plate Up

• Serve the cannelloni with the mixed salad. Enjoy!