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Name: Cannelloni with Swiss Chard And Goat Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Salt to taste; 2 bn Swiss chard; cut 1" ribbons; 8 oz Fresh goat cheese; (coach; 1 Recipe basic fresh egg; 2 c Bechamel sauce; see * note; Black Pepper freshly ground; 1/2 c Freshly-grated parmesan

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INGREDIENTS

Salt ; to taste
2 bn Swiss chard; cut 1" ribbons
8 oz Fresh goat cheese; (coach
1 Recipe basic fresh egg
2 c Bechamel sauce; see * note
Black Pepper ; freshly ground
1/2 c Freshly-grated parmesan

Servings

INSTRUCTIONS

* Note: See the "Basic Fresh Egg Pasta" and "Bechamel Sauce" recipes which are included in this collection. Roll the Basic Fresh Egg Pasta into 4 sheets at thinnest setting, and cut into 6-inch by 8-inch rectangles (12 pieces). Butter a 10- by 13-inch baking dish, suitable for the table. Boil 6 quarts water and add 2 tablespoons salt. Drop Swiss chard into the boiling water and cook 2 minutes. Using a slotted spoon, remove chard and drain in colander over sink. Set a large bowl of cold water near the pasta pot and using the same boiling water drop 4 pieces of pasta into water and cook 25 to 30 seconds. Using slotted spoon remove pasta from boiling water and transfer to bowl of cool water. Lay out kitchen towels on the counter or a cutting board and lay the cooled pasta pieces flatly over towels. Repeat this with all the pasta pieces. Heat oven to 450 degrees. Stir together the Swiss chard, goat cheese, 1/2 of the Parmesan, 1 cup of Bechamel Sauce in a medium mixing bowl until well combined. Season with salt and pepper. Cover each of the pasta pieces evenly with the Swiss chard mixture, about 1/4 cup per piece. Roll the pieces of pasta up like a jelly roll and evenly lay each one into the buttered baking dish with the flap-side facing down. Spoon the remaining bechamel sauce over and between the cannelloni, sprinkle with remaining Parmesan. Bake 15 minutes until golden brown and slightly crispy on top. Allow to stand 10 minutes outside of oven and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5605) Per serving: 2 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.

NOTES

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Cannelloni with Swiss Chard And Goat Cheese

Salt to taste
2 bn Swiss chard; cut 1" ribbons
8 oz Fresh goat cheese; (coach
1 Recipe basic fresh egg
2 c Bechamel sauce; see * note
 Black Pepper freshly ground
1/2 c Freshly-grated parmesan

* Note: See the "Basic Fresh Egg Pasta" and "Bechamel Sauce" recipes  which are included in this collection.    Roll the Basic Fresh Egg Pasta into 4 sheets at thinnest setting, and  cut into 6-inch by 8-inch rectangles (12 pieces).    Butter a 10- by 13-inch baking dish, suitable for the table.    Boil 6 quarts water and add 2 tablespoons salt. Drop Swiss chard into  the boiling water and cook 2 minutes. Using a slotted spoon, remove  chard and drain in colander over sink. Set a large bowl of cold water  near the pasta pot and using the same boiling water drop 4 pieces of  pasta into water and cook 25 to 30 seconds. Using slotted spoon  remove pasta from boiling water and transfer to bowl of cool water.  Lay out kitchen towels on the counter or a cutting board and lay the  cooled pasta pieces flatly over towels. Repeat this with all the  pasta pieces.    Heat oven to 450 degrees.    Stir together the Swiss chard, goat cheese, 1/2 of the Parmesan, 1  cup of Bechamel Sauce in a medium mixing bowl until well combined.  Season with salt and pepper. Cover each of the pasta pieces evenly  with the Swiss chard mixture, about 1/4 cup per piece. Roll the  pieces of pasta up like a jelly roll and evenly lay each one into the  buttered baking dish with the flap-side facing down. Spoon the  remaining bechamel sauce over and between the cannelloni, sprinkle  with remaining Parmesan. Bake 15 minutes until golden brown and  slightly crispy on top. Allow to stand 10 minutes outside of oven and  serve.    Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -  (Show # MB-5605)    Per serving: 2 Calories (kcal); trace Total Fat; (6% calories from  fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 19mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0  Fat; 0 Other Carbohydrates    Recipe by: Mario Batali      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (69g)
Recipe Makes: 4 servings

Calories: 54
Calories from Fat: 32 (59%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.1g
Cholesterol 11mg		3 %
Sodium 191.2mg		7 %
Potassium 17.2mg		0 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.6g
Protein 4.8g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 54

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