Basil and mushroom cannelloni with harissa ricotta

Method

1. Preheat the oven to 200ºC/Fan 180ºC.
2. Place a large frying pan onto a medium-high heat. Add the oil, onions, chilli, and garlic and cook for 3–4 minutes until the garlic begins to brown and you can smell it. Season to taste, then add 1 tablespoon of water along with the pepper, cavolo nero, and mushrooms and cook for 10–15 minutes until everything has softened. Add another 2 tablespoons of water if the mix becomes too dry.
3. Add the tomato paste, half the basil, and 100ml of water and cook for a further 5 minutes.
4. In the meantime, mix together the ricotta and the harissa.
5. Once the filling is cooked, turn off the heat and allow it to cool slightly. Place the cannelloni tubes into a high-sided baking dish, and – one at a time – use a small spoon (or your fingers) to push the mixture into the tubes, laying them flat once you have done so. Once you’ve finished filling the pasta, place any remaining filling you have into the mixing bowl with the passata and 100ml of water, then pour over the pasta. Spoon the ricotta on top of the cannelloni and spread it out lightly to cover them all.
6. Place the baking dish into the centre of the oven for 30–35 minutes until the pasta is cooked through and the ricotta is golden.
7. To finish, sprinkle over the remaining basil and the lemon zest.