Cannelloni With Silverbeet And Goat Cheese Recipe - recipe Basic Fresh Egg Pasta

Method

• 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.