Courgette and Ricotta Cannelloni

Mark Sargeant makes Claridges' signature dish, rolls of lemony ricotta wrapped in ribbons of courgette served with pea puree and truffle
By Mark Sargeant
Courgette and Ricotta Cannelloni
  • Rating:
  • Serves: 6-8
  • Prep Time: 15 minutes plus 20 mins chilling time
  • Effort: medium


For the courgette and ricotta cannelloni

  • 4 small courgettes, trimmed
  • olive oil
  • 250 g ricotta cheese
  • 1/2 lemon, juice only
  • extra virgin olive oil
  • basil
  • 50 g toasted pine kernels

For the pea puree

  • 200 g cooked peas, cooled

To serve

  • slices truffles
  • pea shoots
  • blanched peas and broad beans, tossed in a vinaigrette


1. For the courgette and ricotta cannelloni: slice the courgettes lengthways using a swivel vegetable peeler or a mandolin and select about 40 good strips.

2. Lay the strips on an oiled tray and brush with more olive oil. Season with salt and pepper and chill for 20 minutes

3. Mix the ricotta with the lemon juice, some extra virgin olive oil and seasoning to taste. Fold in the chopped basil and pine nuts.

4. Put a small spoonful of the ricotta mix at one end of a courgette strip and roll up. Repeat to use all the filling.

5. For the pea puree: blend the peas in a food processor until smooth. Season.

6. To serve: drizzle the pea puree on serving plates and arrange the courgette cannelloni on top. Scatter with the truffle slices, pea shoots, and blanched peas and broad beans.

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