Swiss chard (or just plain chard) is known for its edible stalks and leaves rich in vitamins and minerals. Choose chard that is firm and unblemished with crisp, evenly-colored leaves. It can be eaten raw or cooked; when small and tender, the raw leaves are delicious in salads. In cooked dishes, chard leaves are prepared much like spinach. This recipe uses unique yet simple ingredients to create an irresistible, sumptuous dish. Cannelloni freeze well for up to 4 to 6 weeks. Fresh pasta sheets can be purchased at pasta specialty shops and grocery stores in the refrigerated section. Recipe from As Fresh as it Gets by Christian Gaudreault and Star Spilos, published by Arsenal Pulp Press.
Preheat oven to 375°F (190°C).
Wash the chard and spinach carefully to remove sand, then roughly chop and set aside.
In a skillet on medium, heat the oil. Sauté the onions until softened. Add the garlic and sauté for an additional 3
Add the spinach and chard, reduce heat to low, and sauté until the greens become wilted and the liquid evaporates, about 7 minutes. Set aside to cool.
In a large mixing bowl, combine the three cheeses, basil, nutmeg, salt, and pepper. Add the cooked spinach and chard and mix well.
Place mixture into a tipless piping bag or a zip-lock plastic bag with one corner cut off. Lay out the pasta sheets on the counter and pipe a line of the mixture along the two longest outside edges of each sheet.
Roll each side toward the middle. Cut in half lengthwise and then cut each tube in half so each sheet produces four evenly-rolled tubes. Repeat until all the mixture has been used.
Grease a 14 x 9 x 2-inch (33x23x5-cm) baking dish. Place a thin layer of tomato sauce in bottom of the dish. Arrange cannelloni, seam sides down, in the sauce. Ladle remaining sauce over top and sprinkle with grated mozzarella. Bake, uncovered, for 25 to 30 minutes, or until warmed through and the cheese has melted and tomato sauce starts to bubble.