Ricotta cannelloni with olives, tomato and basil

Cannelloni

• 6 lasagna noodles, pre-cooked sheets
• 800 g ricotta, fresh
• 160 ml heavy cream
• 2 tablespoons chives, chopped
• olive oil
• salt

Sauce

• 4 tomatoes, peeled and seeded, cut into cubes
• 1 red onion, chopped
• 16 olives, black, cut into slices
• 400 ml olive oil, of the best quality
• 1 lime, juice
• dedo de moça chili, chopped
• capers, to taste
• basil, chopped, to taste
• cilantro, fresh, chopped, to taste
• coriander seeds, to taste
• white pepper, whole, crushed, to taste
• salt, to taste

Finishing

• parmesan, grated

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