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 French - Chard Stuffed Canneloni
adapted from The Vegetarian Bistro
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Description
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Ingredients
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- 1 Pound Swiss Chard Or Spinach -- chopped
- 2 Tablespoons Parsley -- finely chopped
- 1 Tablespoon Mint -- finely chopped
- 1 1/2 Cups Ricotta Cheese
- 2 Medium Eggs -- beaten
- 6 Ounces Parmesan Cheese -- grated
- 1/2 Teaspoon Nutmeg
- Pepper -- to taste
- 2 Tablespoons Olive Oil
- 2 Cups Tomato Sauce
- 3 Cloves Garlic
- 1 Tablespoon Herbes De Provence
- 12 Large Egg Roll Skins
- 1/2 Cup Water
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Directions
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Boil chard 5 mins. Remove from heat, rinse in cold water, drain and squeeze dry. Combine chard, parsley, mint, ricotta, eggs, 1/2 cup of cheese, nutmeg and pepper. Preheat oven to 375*. Fill each wrapper with 1/4 cup of filling. Roll tightly and lay in single layer in bakign dish. Mix remainign ingredients in bowl until thoroughly combined. Pour over pasta. Bake 20 minutes.
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Serves
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4
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Time to Make
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0:00
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