Italian cuisine

Easy

Ricotta and Swiss Chard Cannelloni

Name: Ricotta and Swiss Chard Cannelloni
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: ㅤㅤ ㅤFILLING; 3 Large Green Chard Leaves; 1 cup Ricotta Cheese; 1 Large Egg; 1 clove Garlic, minced; 0.5 cup Parmesan Cheese; 0.25 tsp. Nutmeg; 0.5 tsp. Salt; 0.25 tsp. Black Pepper; ㅤ ㅤ SAUCE; 2 tbsp. Butter; Half Onion ㅤ; 1 clove Garlic, minced; 1 cup Tomato Sauce; 0.5 cup Chicken Broth; 2 sprigs Fresh Oregano; 3 leaves Bay Leaves; 0.5 tsp. Salt; 0.25 tsp. Black Pepper; ㅤ ㅤCANNELLONI; 6 Cannelloni Tubes; 0.5 cup Cheddar Cheese; 0.5 cup Mozzarella Cheese; More basil, for garnish (optional)

Chef Chen Yichun

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Whether it is for a hearty lunch or a simple dinner, pasta is the go-to dish. Not only is cannelloni stuffed with Swiss chard filling healthy, but it is also bursting with flavor, texture and all the things that make pasta one of the most beloved foods around the world. The mix of a creamy filling inside delicious cannelloni tubes all topped off with tangy tomato sauce and melted cheese.

Recipe

PRE TIME: 15 min

COOKING TIME: 35 min

TOTAL TIME: 50 min

2 SERVING

Ingredients:

ㅤㅤ ㅤFILLING
3 Large Green Chard Leaves
1 cup Ricotta Cheese
1 Large Egg
1 clove Garlic, minced
0.5 cup Parmesan Cheese
0.25 tsp. Nutmeg
0.5 tsp. Salt
0.25 tsp. Black Pepper
ㅤ ㅤ SAUCE
2 tbsp. Butter
Half Onion ㅤ
1 clove Garlic, minced
1 cup Tomato Sauce
0.5 cup Chicken Broth
2 sprigs Fresh Oregano
3 leaves Bay Leaves
0.5 tsp. Salt
0.25 tsp. Black Pepper
ㅤ ㅤCANNELLONI
6 Cannelloni Tubes
0.5 cup Cheddar Cheese
0.5 cup Mozzarella Cheese
More basil, for garnish (optional)

Directions:

Step 1

Preheat the oven to 160°C/320°F

[Filling] Step 1

Remove the rib from the green chard leaves.

[Filling] Step 2

Blanch the leaf in boiling water for approx 2 minutes until wilted, refresh the leaves in ice cold water. Then finely chop it and squeeze any excess water, set aside.

[Filling] Step 3

To the prepared chard add the ricotta cheese, egg, minced garlic, nutmeg, salt and pepper and fold in the parmesan cheese combining all the ingredients.

[Tomato sauce] Step 1

Place the butter in a medium heat pan and add the chopped onions, garlic sweat until you reach the aroma, then add the tomato sauce, oregano, bay leaves, chicken broth and seasoning.

[Tomato sauce] Step 2

Simmer it gently for 5 minutes, stirring regularly. Set aside to infuse then discard the bay leaves.

[Assemble & Bake] Step 1

Fill the cannelloni tubes (by using a piping vessel, a bag or a small spoon) with the spinach and ricotta mix.

[Assemble & Bake] Step 2

Line the baking dish with ½ of the tomato sauce (leaving the other ½ for the top) and lay the filled cannelloni side by side.

[Assemble & Bake] Step 3

Finish by coating on top of the cannelloni with the rest of the tomato sauce, sprinkle on the grated cheese, then cover and bake ( 160°C / 320°F) for approx 25 minutes.

[Assemble & Bake] Step 4

Garnish with chopped fresh basil and serve with a fresh crispy leaf salad. “bellissimo”.