PASTA: Fresh, Simple, and Delicious by Valéry Drouet

Author:Valéry Drouet [Drouet, Valéry]
Language: eng
Format: epub, azw3, pdf
Tags: dried pasta, spaghetti, fresh pasta, Pasta fresca, sauces, pasta with meat, pasta with seafood, sweet pasta, Pasta secca, pasta with vegetables, Ravioli, Pasta, Lasagne
ISBN: 9783848009312
Publisher: h.f.ullmann
Published: 2015-09-30T21:00:00+00:00

CANNELLONI WITH SWISS CHARD AND GOAT CHEESE

PREPARATION: 45 minutes + 4–5 hours drying time for the dough and cannelloni

COOKING THE PASTA: 4–5 minutes

OVEN COOKING TIME: 15 minutes

INGREDIENTS

Serves 6

- 1½ lb (700 g) Swiss chard

- generous 1 lb (500 g) fresh goat cheese

- 2 shallots, peeled and chopped

- 1 bunch fresh thyme

- 1¼ cups (300 ml) vegetable stock

- 7 tbsp (100 ml) olive oil + a drizzle

- salt, ground pepper

For the dough (makes generous 1 lb/500 g cannelloni)

- 3 cups (400 g) all-purpose flour

- 4 large eggs

- ⅓ cup (80 ml) olive oil

- 2 tsp (12 g) salt

Make the cannelloni dough as described in the basic recipe instructions for fresh pasta (see recipe, § 1 and 2). When the dough has rested, roll it out on the work surface (not too thinly) and cut it into 18 rectangles measuring approximately 4 x 5 inches (10–12 cm).

Leave to dry for 2–3 hours. Meanwhile clean the Swiss chard by removing the tough parts of the leaves and the stringy part of the stalks. Slice the stalks and leaves.

In a large frying pan, brown the shallots with half the olive oil for 2 minutes on medium heat. Add the chard stalks and leaves, mix well, and cook for 5 minutes. Pour in half the stock and season with salt and pepper. Cook for a further 12–15 minutes on medium heat. Transfer the mixture to a bowl and chill.

Cook the pasta rectangles in plenty of boiling salted water for 4–5 minutes. Drain, then rinse them under cold water. Drizzle through a little oil to keep them from sticking together. Lay the pasta rectangles out flat on the work surface.

Pre-heat the oven to 180 °C (350 °F).

Crumble the goat cheese and mix it into the chard with a fork. Season with salt and pepper. Spread the cheese and chard mixture over one side of the pasta rectangles. Roll them up carefully to form large cannelloni.

Put the cannelloni in a large gratin dish, sprinkle with thyme, and drizzle with the remaining stock and olive oil. Bake in the oven for 15 minutes. Serve immediately.

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