Serves 6 Make your own pasta dough on 250g flour or use fresh pre-made lasagne sheets. Filling • 300g local organic spinach leaves • 120g Meredith fromage frais • 60g parmesan, grated • 4 tbsp chopped Kyneton green olives

Salt and freshly ground black pepper
2 free-range eggs

Sauce
1kg local plum tomatoes
1 large red onion chopped
125ml Macedon Grove extra virgin olive oil • 2 cloves garlic finely chopped
1 sprig fresh thyme
Salt and freshly ground black pepper
Core and seed tomatoes. Cut into segments. Cook the onion in the olive oil over a moderate heat until softened. Add garlic.
As both begin to colour, add tomatoes, thyme and seasoning. Stir. Cook over a high heat until tomatoes have collapsed but liquid has not been completely reduced.

The filling
Combine spinach, cheeses, olives and egg.
Mix well. Season with salt and put aside.
Cut lasagne sheets into rectangles 10x5cm. Place a tbsp of filling along the longer edge of each rectangle. Roll pasta over so filling is now encased. Brush remaining edge with beaten egg. Repeat process with remaining pasta.
Cover the base of baking dish with tomato sauce. Place cannelloni snugly side by side and then place another layer of sauce over the top. Bake in a pre-heated oven at 180C for approximately 20 mins. Remove and serve.

Chef: Jim Frangos
Regional Wine Match: Sandy Farm Cabernet Merlot