Veal and Ricotta Manicotti

30 ml (2 tbsp.) olive oil

½ onion, chopped

1 clove of garlic, minced

5 ml (1 tsp.) Italian spices

454 g (1 lb.) ground veal

15 ml (1 tbsp.) tomato paste

500 ml (2 cups) spinach

250 ml (1 cup) ricotta cheese

500 ml (2 cups) pureed tomatoes

8 sheets of fresh lasagna

250 ml (1 cup) whipping cream

Fresh grated parmesan, for garnish

In a frying pan over medium heat, sauté the onions and garlic in the oil while stirring for 3-4 minutes. Add the spices and ground veal and cook while stirring for another 6 minutes.

Drain the meat if required and add the tomato paste, spinach and ricotta cheese. Mix until the spinach is wilted.

In a pan over medium, heat the pureed tomatoes with the cream for 5 minutes.

Blanch the lasagna sheets according to the package directions. On a work surface, make the manicotti.

Serve the manicotti with the sauce, sprinkled with parmesan.

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Veal and Ricotta Manicotti