12 cannelloni
500 g of Swiss chard (leaves)
2 eggs
350 g of cottage cheese
2 tablespoons Parmesan cheese
grated
2 cups milk
3 tablespoons of flour
50 g butter or margarine
60 g of chopped walnuts
2 cloves of garlic
2 sage leaves
basil
parsley
marjoram
nutmeg
Salt and pepper
Preparation
Boil the beets clean. Drain and chop once. Collect them in a holster and add the ricotta and 1 beaten egg, a pinch of salt, a sprinkle of pepper and a little grated nutmeg. Add a couple of tablespoons of chopped fresh herbs, parmesan and the tablespoon of finely chopped garlic.
Boil the cannelloni. Drain and dry the tooth, then smothering them with the filling and arrange in a greased mold with a rectangular base, aligning them side by side and very close.
Once this is done, put the butter in a saucepan. Do it melt and, away from heat, toss in the flour. Stir quickly, then diluted with milk obtained the batter, pour slowly a little at a time. Salt the liquid and put the pan on the fire.
