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1
Melt butter in a 2quart saucepan until frothing.
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2
Remove from heat and stir in flour with a whisk.
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3
Cook over low heat for 4 to 5 minutes, stirring constantly.
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4
Add 1/2 of the hot milk and whisk until smooth.
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5
Add remaining milk and whisk until smooth.
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6
Bring to boil, add nutmeg, lower heat and simmer 10 minutes.
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7
Can be used hot or cold.
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8
Preheat oven to 400 degrees F.
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9
Bring 6 quarts water to boil and add 2 tablespoons salt.
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10
Make the pasta and roll out to the third thinnest mark on the pasta roller.
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11
Cut the sheets into pieces 10 inches long.
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12
Cover and set aside.
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13
In a mixing bowl, stir together cooked sausage, ricotta, cooked chard, nutmeg and Parmigiano until well blended.
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14
Blanch pasta sheets 1 minute
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15
and refresh in an ice bath.
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16
Drain well and lay on clean counter.
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17
Divide filling among pasta pieces, completely covering each sheet with 1/2inch to 1inch of filling.
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18
Roll each pasta piece up like a jelly roll and place in a buttered baking dish.
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19
Cover with balsamella sauce and sprinkle with remaining cheese.
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20
Bake for 45 minutes until light brown on top and bubbly everywhere.
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21
Remove, let stand 10 minutes.
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22
To serve, slice across each roll to form rounds and place flat on plate.
