Cannelloni with Ricotta Vegetable Filling

For the filling, blanch the tomatoes in boiling water. Rinse under cold water, peel, core and dice.

Peel and chop the onion. Wash, pluck and chop rosemary and basil. Rinse zucchini and dice very finely.

Heat oil in a pan and sauté onion. Add zucchini cubes and fry for about 5 minutes, stirring occasionally.

Remove from heat, add diced tomatoes, rosemary and basil and season with salt to taste.

Grate Parmesan cheese. Blend ricotta until smooth, stir in vegetable mixture and Parmesan. Season with salt and pepper.

Cook cannelloni according to package directions until al dente. Strain, rinse with cold water and drain.

Fill ricotta-vegetable filling into a piping bag with a large hole nozzle and squirt into the pre-cooked cannelloni.

Arrange on plates, sprinkle with freshly grated Parmesan and garnish with herbs and cocktail tomatoes to taste.

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