Canneloni

Ingredients:

• 1 recipe pasta dough
• 6 cups mixed greens (chard, spinach, kale)
• 1/4 cup grated parmesan
• 1/4 cup grated pecorino, divided
• 2 cups ricotta cheese
• 2 tablespoons marjoram, finely chopped
• 1/4 tsp allspice or nutmeg
• salt
• 2 tbsp melted butter (for brushing canneloni)

For the sauce:

• 4 tablespoons butter
• 2 tablespoons rice flour
• 1 tablespoon tapioca flour
• 2 1/2 cups milk
• 2 teaspoons salt
• 1 tsp chopped mint
• 1 tsp lemon zest

Sautee greens until wilted, let cool, and then squeeze out any moisture. Roughly chop the cooked greens. Mix in the parmesan, half the pecorino, ricotta, marjoram, and allspice. Season to taste with salt.

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and whisk until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the flour mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil and cook for another 5 minutes or so until thickened but still loose, stirring constantly. Remove from heat and add salt, mint, and lemon zest.

Preheat oven to 375.

Bring a pot of salted water to boil. Roll out pasta and cut into rectangles about 4 by 6 inches each. Blanch the rectangles in salted boiling water about 3 at a time for one minute before moving into cold water. Dry the pasta thoroughly.

Pour a thin layer of bechamel into a casserole dish. Roll up each canneloni with about 2 tbsp of filling and place in the dish. Brush the canneloni with melted butter and spoon remaining sauce on top. Top with remaining pecorino and bake for about 25 minutes until golden brown.

Serves 4-6. From Pasta Grannies