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🍝 Chard and Walnut Noodle Rolls

632 kcal · 30 min · 4 servings

Ingredients

• 250 g Cannelloni (no pre-cooking)
• 400 g chard
• 400 g quark
• 2 eggs
• salt
• pepper (from the mill)
• nutmeg
• 1 tbsp butter
• 1 tbsp flour
• 250 ml milk
• salt
• pepper (from the mill)
• 75 g parmesan (grated)
• 1 tbsp tomato paste
• 1 tbsp butter
• fat (for the dish)

Instructions

1. 1. Wash the chard thoroughly.
2. 2. Cut the tough stems off the chard.
3. 3. Finely chop the chard leaves.
4. 4. Bring water to a boil and add some salt.
5. 5. Cook the chopped chard leaves in the boiling salted water for 2 to 3 minutes (this is called blanching).
6. 6. Drain the chard and rinse it with cold water to stop the cooking process.
7. 7. Let the chard drain well.
8. 8. Mix the drained chard with the quark (a type of fresh cheese).
9. 9. Stir the egg into the chard and quark mixture.
10. 10. Season the filling with salt, pepper, and a pinch of nutmeg.
11. 11. Take a spoonful of the filling and stuff it into a pasta tube (cannelloni).
12. 12. Place the stuffed pasta tubes side by side in a lightly greased baking dish.
13. 13. Melt the butter in a saucepan.
14. 14. Stir the flour into the melted butter.
15. 15. Let the butter-flour mixture sweat briefly until it smells fragrant.
16. 16. Pour in the milk gradually and stir constantly until a smooth sauce forms.
17. 17. Let the sauce simmer for 10 minutes.
18. 18. Season the sauce with salt and pepper.
19. 19. Stir half of the grated Parmesan cheese into the sauce.
20. 20. Stir the tomato paste into the sauce.
21. 21. Pour the finished sauce evenly over the pasta tubes in the dish.
22. 22. Sprinkle the remaining Parmesan cheese over the sauce.
23. 23. Place small flakes of butter on the surface of the sauce.
24. 24. Preheat the oven to 200 degrees Celsius.
25. 25. Bake the pasta tubes for about 30 minutes in the preheated oven.

Nutrition per serving

• kcal: 632
• Protein: 34 g · Fett/Fat: 30 g · Carbs: 54 g