Preparation / Directions:
* 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)
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