Lamb's quarters leaves are very versatile and can be used in a variety of ways, so much so that they are considered not only a worthy substitute for spinach, but even a more delicate and sweeter variant. This wild herb can be eaten on its own, boiled and seasoned with oil, salt and lemon, or become an ingredient in soups and tortellini fillings.

Try using them as a filling for original cannelloni!

Fry the diced onion in plenty of extra virgin olive oil. Add the garlic and the raw lamb's quarters vegetable and let it brown while adding the wine, then cover with a lid and cook until the vegetable is tender (about 10 minutes).

Remove from the heat and chop the vegetables, then in a container mix them with the ricotta, egg and pecorino cheese, finally season with salt and pepper. Fill the cannelloni, previously cooked “al dente” and drained, with the prepared mixture.

Place a layer of tomato sauce in a baking dish, then lay the filled cannelloni and fresh pecorino cheese on top. Cover them with the rest of the sauce and bake for 20-30 minutes.

Let cool for another 5-10 minutes and serve your stuffed cannelloni!