1. Preheat the oven to 200C (180C fan-forced).
2. For the filling,combine the ricotta and egg in a large bowl. Add the bocconcini,feta,100g parmesan,dill and nutmeg,season with salt and pepper and combine. Using a piping bag with a large nozzle,fill the cannelloni shells.
3. For the sauce,heat the oil in a medium saucepan over medium heat. Add the garlic and fry until fragrant and just changing colour. Add the passata,tomato and a cup of water,and simmer for 15 minutes over low heat.
4. Add the sugar and dried mint to the sauce,season with salt and pepper and take off the heat. Stir through half of the broad beans and half of the peas.
5. Spread half of the sauce across the base of a 30cm x 24cm baking dish. Arrange the cannelloni on top of the sauce,then spoon over the remaining sauce. Scatter over the mozzarella and 50g parmesan. Cover with baking paper,then foil,and bake for 25 minutes;then remove the baking paper and foil and bake for another 10 minutes to brown.
6. For the salad,dress the reserved broad beans and peas (refreshed if frozen,or blanched for 1 minute if fresh),mint leaves and lemon zest with a little oil. Season with salt and pepper and toss to combine.
7. Tip the salad over the cooked cannelloni. Serve immediately – don't let it sit.
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