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Ingredientes
- 1 x Recipe basic fresh egg pasta, see * note
- 2 bn Silverbeet, cut 1" ribbons
- 8 ounce Fresh goat cheese, (coach farm)
- 1/2 c. Freshly-grated parmesan cheese
- 2 c. Bechamel sauce, see * note Salt, to taste Freshly-grnd black pepper, to taste
Direcciones
- Roll the Basic Fresh Egg Pasta into 4 sheets at thinnest setting, and cut into 6-inch by 8-inch rectangles (12 pcs).
- Butter a 10- by 13-inch baking dish, suitable for the table.
- Boil 6 qts water and add in 2 Tbsp. salt. Drop Silverbeet into the boiling water and cook 2 min. Using a slotted spoon, remove silverbeet and drain in colander over sink. Set a large bowl of cool water near the pasta pot and using the same boiling water drop 4 pcs of pasta into water and cook 25 to 30 seconds. Using slotted spoon remove pasta from boiling water and transfer to bowl of cold water.
- Lay out kitchen towels on the counter or possibly a cutting board and lay the cooled pasta pcs flatly over towels. Repeat this with all the pasta pcs.
- Heat oven to 450 degrees.
- Stir together the Silverbeet, goat cheese, 1/2 of the Parmesan, 1 c. of Bechamel Sauce in a medium mixing bowl till well combined.
- Season with salt and pepper. Cover each of the pasta pcs proportionately with the Silverbeet mix, about 1/4 c. per piece. Roll the pcs of pasta up like a jelly roll and proportionately 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 min till golden and slightly crispy on top. Allow to stand 10 min outside of oven and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 4 servings | |
| Calories 152 | |
| Calories from Fat 105 | 69% |
| Total Fat 11.95g | 15% |
| Saturated Fat 8.27g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 209mg | 9% |
| Potassium 15mg | 0% |
| Total Carbs 0.5g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.5g | 0% |
| Protein 10.5g | 17% |
