Mushroom and ricotta cannelloni with Parmesan, brown butter and nutmeg

Ingredients

Cereals, Grains & Pasta

  • 8 cannelloni tubes

Store Cupboard

  • 250ml of vegetable stock

Oils & Vinegars

  • 50ml of rapeseed oil, plus a dash for cooking the mushrooms
  • 50ml of red wine vinegar, preferably Cabernet Sauvignon
  • olive oil

Dairy

  • 150g of unsalted butter

Spices & Dried Herbs