CANNELLONI STUFFED WITH CHARD, SWEET POTATO & RICOTTA
• 250 gm cannelloni • 400 gm Mediterranean vegetables sauce
• 800 gm ricotta cheese, full milk • 120 gm Parmesan, grated • 1 egg, free range • 350 gm sweet potato, cooked, mashed
• 2 bunches of chard, cooked, finely chopped • 20 gm unsalted butter • 1/ 3 cup extra virgin olive oil • Salt and pepper, to taste
For the béchamel: • 1 L milk • ½ onion, roughly chopped • 1 bay leaf • Salt and pepper to taste • 50 gm butter, unsalted • 50 gm “00” or plain flour
For the béchamel: add the milk, onion, bay leaf, salt and pepper to a saucepan and bring to boil. In a separate saucepan, gently melt the butter. Add the flour and cook over low heat for 2- 3 minutes.
When the milk starts boiling, transfer a little at a time to the butter/ flour mixture, whisking constantly to prevent lumps. Bring to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired. Pass béchamel through a sieve before using. Preheat oven to 180° C. In a large bowl, mix the ricotta ( save 100 gm for garnish), Parmesan, egg, sweet potato, chopped chard, and salt and pepper to taste. Using a spoon or a piping bag, fill the cannelloni.
Lightly grease the bottom of the baking tray, then place ½ of the béchamel and ½ of the Mediterranean Vegetables pasta sauce and spread evenly.
Place the cannelloni on top and then cover with the remaining béchamel and Mediterranean vegetable pasta sauce. Add the remaining fresh ricotta, a sprinkle of Parmesan and a drizzle of oil.
Bake in the oven for 20 minutes, and allow to rest for 5 minutes before serving.