Starter Pasta Recipe Mushroom Spinach Ricotta Cannelloni
Beautiful blue skies and warm weather in April was exactly what we needed to start our 2018 B&B (Chambre d’Hôtes) season. The grass became a lawn again, the trees all turned a lovely shade of green and bright patches of colourful flowers began to appear in the garden, all our hard work during the winter months had been worthwhile.
The vegetable garden is now replanted, and the potatoes and tomatoes are already sprouting. The artichokes are in the ground and the haricot beans were planted in May.
Our first guests of the year were a party of eleven meeting up at the Mas d’Augustine for a birthday celebration and, although we had a few April showers, they had a wonderful weekend of sightseeing, wine tasting and dining.
We had our first table d’hotes (for 11) at the end of April and took the opportunity to try out two of the new recipes we had worked on during the winter. One of those recipes is this Mushroom Spinach Ricotta Cannelloni. This pasta dish can be served as a starter or as a main course. We served the pasta as the first course followed by a chicken dish (with a grand entrance), watch this space for that recipe – soon!