Keto Cheese & Tomato Cannelloni (Manicotti)

lay a silicone baking sheet (28cm x 38cm/ 11" x 15") over an oven rack and pre-heat oven to 160 °C static.
beat cream cheese to soften it, then incorporate eggs, one at a time, using a manual balloon whisk (don't use an electric tool - you don't want air in this).
60 g cream cheese, 4 large eggs
weigh and mix dry ingredients, tip them into the egg mixture and whisk immediately to avoid lumps - again, do this manually.
⅛ tsp fine himalayan pink salt, 10 g fine coconut flour, 10 g fine psyllium husk powder, ¼ tsp guar gum
pour the mixture over your silicone sheet, spreading it to a very thin, even layer edge to edge.
bake for 10-12 minutes - until the edges start to golden and shrink away.
remove from oven, flip the whole thing upside-down over the oven rack, peel the silicone away, and you'll be left with a lovely thin pasta sheet.
once cooled, cut your pasta sheet (2 cuts across and 3 cuts down) into 12 equal square-ish pieces and set aside.

pour the oil into a small saucepan (best if not aluminium), add minced garlic and shallot, and cook for 1 minute over medium-high heat.
10 g extra virgin olive oil, ½ shallot, 1 garlic clove
add sieved tomatoes, seasoning and spices, and simmer for 4 minutes.
200 g sieved tomatoes, ⅛ tsp Himalayan pink salt, 1 sprinkle white pepper, nutmeg, cinnamon, cloves
remove from heat source, taste and adjust seasoning if required, stir in chopped basil and set aside.
1 handful fresh basil

put all ingredients in a large bowl and stir with a fork to combine.
250 g ricotta, 50 g extra mature cheddar cheese, 40 g mozzarella, 20 g Parmigiano Reggiano, ⅛ tsp nutmeg, ¼ tsp Himalayan pink salt

pre-heat oven to 180°C Circo-Roast (combination grill and fan oven - see Notes below)
spread ½ tomato sauce (see Notes below) onto the base of an appropriately-sized baking dish - mine is a 20cm/8" square Pyrex dish, measured at the base.
the filling should weigh 360g total; spoon 30g over the long edge of a pasta piece and use your fingertips to mould it into a sausage shape, roll to form a tube and place it, seam down, into the baking dish - read post for an easy tip to ensure equal amounts of filling.
repeat until you've used all the pasta pieces - you may need to squash up the filled tubes to make them fit, but that's actually a good thing, as you want them nice and snuggly in a single layer; if you have some leftover filling, just squeeze it between the tubes in the centre (see image in post).
stir crème fraîche into the remaining ½ tomato sauce and spoon the mixture over the cannelloni.
100 g crème fraîche, tomato sauce
dust with Parmigiano and bake for 15 minutes ; if not caramelised at that point, switch to grill (broiler) mode for 1-2 minutes.
25 g Parmigiano Reggiano
serve piping hot.