Swiss Chard and Ricotta Cannelloni (Recipe + Video)

By Chef Chen Yichun

Like kale, spinach, and other dark leafy greens, Swiss chard is a vitamin powerhouse. Science says B vitamins are essential for producing brain chemicals that affect mood and other cognitive functions. 

Stuffed with Swiss chard filling, this cannelloni is healthy and bursting with flavor and texture. The mix of a creamy filling inside delicious cannelloni tubes are all topped off with tangy tomato sauce and melted cheese.

Chard packs an impressive amount of magnesium - about 36% of the recommended intake in just a cup. Low levels of this mineral can have a spiraling effect and may trigger headaches, fatigue, high blood pressure, and headaches, compounding effects of stress. Chronic psychological stress could deplete our body’s magnesium stores, making this mineral all the more important when you are anxious or stressed.

Recipe

Servings: 2 

Prep time: 15 minutes

Cook time: 35 minutes

Total time: 50 minutes 

Ingredients:

Filling 3 Large Green Chard Leaves 1 cup Ricotta Cheese 1 Large Egg 1 clove Garlic, minced 1/2 cup Parmesan Cheese 1/4 tsp. Nutmeg 1/2 tsp. Salt 1/4 tsp. Black Pepper

Sauce 2 tbsp. Unsalted Butter 1/2 Onion 1 clove Garlic, minced 1 cup Tomato Sauce 1/4 cup Chicken Broth 2 sprigs Fresh Oregano 3 leaves Bay Leaves 1/2 tsp. Salt 1/4 tsp. Black Pepper

Cannelloni 6 Cannelloni Tubes 1/2 cup Cheddar Cheese 1/2 cup Mozzarella Cheese More basil, for garnish (optional)

Directions:

1. Preheat the oven to 320°F/160°C.
2. Remove the rib from the green chard leaves.
3. Blanch the leaf in boiling water for approx. 2 minutes until wilted, refresh the leaves in ice cold water. Then finely chop it and squeeze any excess water, set aside.
4. To the prepared chard add the ricotta cheese, egg, minced garlic, nutmeg, salt and pepper and fold in the parmesan cheese combining all the ingredients.
5. Place the butter in a medium heat pan and add the chopped onions, garlic sweat until you reach the aroma, then add the tomato sauce, oregano, bay leaves, chicken broth and seasoning.
6. Simmer it gently for 5 minutes, stirring regularly. Set aside to infuse then discard the bay leaves.
7. Fill the cannelloni tubes (by using a piping vessel, a bag or a small spoon) with the spinach and ricotta mix.
8. Line the baking dish with ½ of the tomato sauce (leaving the other ½ for the top) and lay the filled cannelloni side by side.
9. Finish by coating on top of the cannelloni with the rest of the tomato sauce, sprinkle on the grated cheese, then cover and bake (320°F/160°C) for approx. 25 minutes.
10. Garnish with chopped fresh basil and serve with a fresh crispy leaf salad.