12 sheets fresh pasta (approx. 100 125mm)

450g ricotta, drained

zest and juice 1 lemon

150g finely chopped spinach

15g freshly grated nutmeg

75g pine nuts

15g chopped mint


1 diced onion

clove garlic

1 stick finely chopped celery

2 x 400g tins of chopped tomatoes

150ml x virgin olive oil


100g fresh breadcrumbs

75g butter

75g veg parmesan style cheese

Handful chopped parsley


1. Sauce – fry onion, celery and garlic for 6 minutes

2. Add tomatoes, bring to the boil

3. Simmer for 25 minutes, add oil

4. Mix the ricotta, spinach, nutmeg, mint, lemon, pine nuts

5. Divide between the sheets as a line along one edge. Roll up

6. Spoon some sauce into a 20 x 30 baking dish

7. Spoon on rest of the sauce

8. Crumb – rub it all together. Sprinkle on top

9. Bake at 200C for approx. 30-40mins until hot and the crumb is golden

10. Serve with a fresh salad

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