60 ml (¼ cup)olive oil1onion, finely chopped2garlic cloves, finely chopped200 gm eachchicory, cavolo nero and silverbeet leaves, thinly sliced60 gmrocket leaves, thinly sliced½ cup eachcoarsely chopped oregano and flat-leaf parsley1 kgricotta50 gm eachfinely grated parmesan and pecorino, plus extra to serve½ tspfinely grated nutmegFinelygrated rind of 1 lemon1 quantityegg-yolk pasta dough2buffalo mozzarella, thickly slicedFresh tomato sauce60 ml (¼ cup)olive oil1onion, finely chopped2garlic cloves, finely chopped200 gmcherry tomatoes, halved250 ml (1 cup)tomato passata
Heat oil in a large saucepan over medium-high heat, add onion and garlic and sauté until tender (3-4 minutes). Add chicory, cavolo nero and silverbeet, sauté until wilted (3-4 minutes), add rocket and herbs, stir to wilt (30 seconds). Transfer to a colander, press with a wooden spoon to drain excess water, transfer to a bowl, cool to room temperature. Stir in ricotta, parmesan, pecorino, nutmeg and lemon rind, season to taste and set aside.
Cut pasta into eighteen 10cm x 12cm rectangles. Blanch, in batches, in boiling salted water until al dente (1 minute; see cook’s notes page 58), remove with a slotted spoon, refresh under cold running water and pat dry. With longest side of pasta rectangle facing you, spoon some of the ricotta mixture along longest edge. Roll away from you to form a loose cylinder, repeat with remaining pasta and filling. Arrange in an oiled 25cm x 35cm roasting pan, set aside.
Preheat oven to 180C. For fresh tomato sauce, heat oil in a saucepan over medium-high heat, add onion and garlic, sauté until tender (3-4 minutes). Add tomato, cook until beginning to break down (5-6 minutes), then add tomato passata, simmer until thickened (2-3 minutes), season to taste and spoon fresh tomato sauce over cannelloni.
Arrange buffalo mozzarella over fresh tomato sauce, scatter with extra parmesan and pecorino and bake until bubbling and golden (30-35 minutes). Serve hot.