Cannelloni with nut sauce

Name: Cannelloni with nut sauce
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 500 g Swiss chard; 1 Garlic clove; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 75 g Ricotta (Italian cream cheese); 8 Cannelloni; 40 g grated parmesan cheese; 1/4 l Vegetable broth (instant); 2-3 stem(s) Thyme; 25 g Walnut kernels; 50 g Butter

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

500 g Swiss chard
1 Garlic clove
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
75 g Ricotta (Italian cream cheese)
8 Cannelloni
40 g grated parmesan cheese
1/4 l Vegetable broth (instant)
2-3 stem(s) Thyme
25 g Walnut kernels
50 g Butter

Directions

1
Clean, wash and drain the chard. Cut the leaves from the panicles. Chop the leaves and panicles into medium-sized pieces. Peel garlic and chop finely. Heat the oil in a pan and sauté the chard in it. Add garlic and season with salt, pepper and nutmeg. Remove and mix with the ricotta.
2
Fill the cannelloni with the chard and ricotta mixture. Place in an ovenproof dish (28x15 cm, 1 litre capacity) and sprinkle with the Parmesan cheese. Pour on the stock and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. In the meantime wash the thyme, dab dry and pluck. Coarsely chop the walnuts. Heat butter in a pan, brown lightly, add nuts and thyme. Arrange cannelloni on plates and sprinkle with the nut butter