There’s nothing that warms the heart like the aroma of freshly baked cannelloni: the fresh pasta that embraces a creamy filling of ricotta and Swiss chard, the sauce slowly simmering on the stove, and that touch of Parmesan gratinating on top… imagine bringing them to the table hot, melty, and aromatic, and seeing your family’s eyes light up.
Preparing these cannelloni isn’t difficult, but the result is surprising: a dish that’s simple, genuine, and incredibly comforting, perfect for a Sunday lunch, a celebration, or anytime you want to indulge in something really special.
The freshness of the ingredients, the soft and crunchy contrast of the filling, and the lightness of the Swiss chard make them irresistible and… absolutely worth trying right away!
- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 12 cannelloni
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 12 cannelloni
- 1.7 cups Tomato Passata (Approximately)
- extra virgin olive oil
- Garlic
- Basil
- to taste Salt
- 7 oz Cow's milk ricotta
- 3.5 oz Swiss chard
- 1 Egg
- to taste Pepper
- Nutmeg
- 2 tablespoons Parmigiano Reggiano PDO (and a few more tablespoons for sprinkling on top)
- 7 oz All-purpose flour
- 2 Eggs
Tools
- 1 Kneading board
- 1 Rolling pin
- 2 Pots
- Bowls
- 1 Baking dish
- Parchment paper
- Knives
- Cutting board
- Spoons
- Spatula
- Fork
Preparation
Place the flour in a well on a work surface and break the eggs in the center. Using a fork, start to gently mix, gradually incorporating the flour.
Work the dough with your hands when it becomes more consistent; you’ll feel the perfect texture: smooth and elastic, not sticky.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This step is important: it relaxes the gluten and makes the dough easier to roll out.
Roll out the dough with a rolling pin or pasta machine to a thin thickness and cut into rectangles about 5 inches.
Blanch the rectangles for a few minutes in boiling water until they float up, then immediately cool them in cold water. Dry with a clean cloth.
This step prevents the pasta from drying out too much and keeps the cannelloni soft after baking.
These are ready to use for making a lasagna dish which, compared to dried ones from the store, do not require a sauce that is too liquid.
Heat two tablespoons of oil with garlic cloves in a pot over a low flame. When the garlic is golden, remove it and add the tomato passata, some basil leaves, and a pinch of salt.
Let it cook slowly for about 20 minutes until the sauce becomes thick but not dry. Once it boils, put it on very low heat with the lid on, stirring occasionally. The sauce should be thick but not too thick.
If the sauce seems too acidic, add a pinch of sugar. And if you want extra fragrance, a drizzle of raw oil before serving.Blanch the Swiss chard for 2–3 minutes in boiling water, then quickly cool it in cold water. Squeeze it well to remove excess water.
In a bowl, mix ricotta, egg, chopped Swiss chard, Parmesan, pepper, and nutmeg.
Taste the raw filling; you can adjust the salt or add a pinch of nutmeg if you want a more intense aroma.
Place a spoonful of filling in the center of each pasta rectangle and gently roll.
Position the cannelloni in a lightly greased baking dish or with parchment paper, with a thin layer of sauce at the base.
Do not overfill the cannelloni, otherwise they may break during cooking.Sprinkle the cannelloni with grated Parmesan and bake at 350°F for 20 minutes.
Tip: check the cooking after 15 minutes; they should be hot and slightly golden, not dry.
Let them rest for a couple of minutes out of the oven, then serve hot.
Tips
Swiss Chard: choose fresh and green stems; you can substitute it with spinach or mixed greens if you like.
Creamier filling: add a tablespoon of fresh cream or yogurt.
Sauce: for an extra touch, add a pinch of sugar to remove the tomato’s acidity.
Leftover pasta: you can freeze it layer by layer, or make maltagliati or mini lasagna the next day.
Notes
If you use dry cannelloni pasta, cook them according to the package instructions and adjust the amount of sauce as they absorb more liquid.
You can prepare the sauce and filling in advance: assembly and cooking on the same day.
Variations
Baked Cannelloni with Béchamel: replace part of the sauce with light béchamel.
Gluten-free version: use gluten-free egg pasta.
FAQ – Cannelloni with Ricotta and Swiss Chard
Can you use sheep’s milk ricotta or mixed ricotta?
Yes, it will slightly change the flavor but remains creamy.
Can I prepare the cannelloni in advance and freeze them?
Sure! Assemble them, cover with plastic wrap, and freeze. Cook directly from frozen, increasing the baking time by 10 minutes.
How long does it keep?
In the fridge for 2 days covered with plastic wrap; it’s better to consume them on the same day.
Cannelloni with ricotta and Swiss chard is a classic that never disappoints: fresh pasta, creamy filling, and crunchy chard. Perfect for a special lunch without complications, a genuine dish that wins everyone over.
If you try them, let me know in the comments how your version turned out!
