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1
Roll the Basic Fresh Egg Pasta into 4 sheets at thinnest setting, and cut into 6-inch by 8-inch rectangles (12 pcs).
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2
Butter a 10- by 13-inch baking dish, suitable for the table.
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3
Boil 6 qts water and add in 2 Tbsp.
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4
salt.
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5
Drop Swiss chard into the boiling water and cook 2 min.
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6
Using a slotted spoon, remove chard and drain in colander over sink.
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7
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.
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8
Using slotted spoon remove pasta from boiling water and transfer to bowl of cold water.
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9
Lay out kitchen towels on the counter or possibly a cutting board and lay the cooled pasta pcs flatly over towels.
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10
Repeat this with all the pasta pcs.
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11
Heat oven to 450 degrees.
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12
Stir together the Swiss chard, goat cheese, 1/2 of the Parmesan, 1 c. of Bechamel Sauce in a medium mixing bowl till well combined.
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13
Season with salt and pepper.
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14
Cover each of the pasta pcs proportionately with the Swiss chard mix, about 1/4 c. per piece.
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15
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.
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16
Spoon the remaining bechamel sauce over and between the cannelloni, sprinkle with remaining Parmesan.
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17
Bake 15 min till golden and slightly crispy on top.
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18
Allow to stand 10 min outside of oven and serve.
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19
This recipe yields 4 servings.
