Ricotta and pea stuffed conchiglioni
 
Ricotta and pea stuffed conchiglioni
 
Spring Simmer

Ricotta and pea stuffed conchiglioni

55mins
medium
Servings: 4

For this spring-time recipe, conchiglioni are filled with a fresh, creamy mix of ricotta and sweet peas, lifted with lemon and soft herbs for a bright, seasonal flavour.

Baked in a silky white sauce that's enriched with our slow-cooked Organic Chicken Bone Broth Cubes, as well as fragrant wild garlic, this dish captures the essence of gentle, nourishing cooking. Golden, bubbling, and finished with plenty of Parmesan, it’s made for relaxed spring evenings.

Ingredients

  • 200g Cocco Conchiglioni
  • For the Pea & Ricotta filling
  • 50ml of olive oil
  • 3 shallots peeled and sliced
  • 3 cloves of garlic, peeled and sliced
  • 1 lemon juice and zest
  • 200g frozen or fresh peas
  • 250g ricotta cheese, drained
  • Small bunch of parsley, chopped
  • 60g of freshly grated Parmesan cheese
  • For the Wild Garlic White Sauce
  • 50g unsalted butter
  • 1 tbsp of olive oil
  • 50g plain flour
  • 600ml whole milk
  • 70g Parmesan, grated plus extra for the top
  • 140g bunch wild garlic, roughly chopped
  • 1 pack Borough Broth chicken or beef cubes
Free-Range Organic Bone Broth Cubes
£6.00
£6.00
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Instructions

  1. Fill a large pan with water and season well with salt. Once the water is rapidly boiling, add the pasta and cook for 5 minutes. Drain and set aside.
  2. Meanwhile, make the pasta shell filling. Heat the olive oil in a pan over medium heat. Add the shallots, garlic and a good pinch of salt and cook for 5 minutes until soft and sweet.
  3. Add the peas and cook for 1 minute until just tender, then remove from the heat and let cool slightly.
  4. Tip into food processor and add in the ricotta, 30g of the Parmesan, chopped parsely, lemon zest and juice. Season with salt and black pepper. Pulse until roughly chopped. Taste and adjust with salt.
  5. For the white sauce, heat the butter and olive oil in a medium saucepan over medium heat. One melted and bubbling, add the flour and continuously stir, carefully pour in the milk bit by bit, whisking until you have a thick, glossy sauce. Add in the Frozen Chicken Bone Broth Cubes and continue to whisk.
  6. Fold through the parmesan and wild garlic and season to taste.
  7. Pour the sauce into a shallow baking dish or roasting tray, roughly 30 x 20cm
  8. Fill the pasta shells with a heaped teaspoon of the filling, pushing as much in as possible, and drop the shells into the tray as you do. Continue until all the shells are filled.
  9. Evenly grate over the remaining parmesan and drizzle with some olive oil and bake in the preheated oven for 25 minutes or until golden and bubbly. Serve immediately.