Equipment
Ingredients
pasta dough
- 270 g flour
- 6 g salt
- 3 egg
- 45 ml olive oil
filling and greens
- 570 g spinach, stemmed
- 340 g mesclun
- 115 g arugula, stemmed
- 75 ml olive oil
- 1 garlic, peeled
- 2 egg yolk
- ⅛ g nutmeg
- 12 g salt
- 1 g black pepper, to taste
- 100 g parmesan, freshly grated
- 240 ml chicken stock
- 12 artichokes, fresh
Nutrition (per serving)
Method
Combine flour, salt, eggs, and 45ml olive oil in a food processor and pulse until a dough forms.
Transfer the dough to a floured work surface and knead by hand until the texture is smooth.
Wrap the dough in a damp towel and let it rest at room temperature for 1 hour.
Heat 15ml olive oil in a large skillet over medium heat. Pierce a garlic clove with a fork and use it to stir the spinach, mesclun, and arugula until wilted, approximately 5 minutes.
Drain all excess liquid from the wilted greens. Process the greens in a food processor with egg yolks, nutmeg, 4g salt, pepper, 30ml olive oil, and 50g Parmesan until smooth, then chill in the refrigerator.
Divide the dough and roll into two 30x38cm (12x15 inch) rectangles. Cut into 7.5x10cm (3x4 inch) smaller rectangles.
Blanch the pasta sheets in a pot of boiling salted water for 10 seconds. Immediately move to an ice bath, then drain and dry on towels.
Preheat the oven to 175°C (350°F) and lightly grease a shallow baking dish with olive oil.
Place 30ml of filling along the short edge of each pasta rectangle, roll into a tube, and arrange in the baking dish. Pour the chicken stock over the tubes.
Bake the cannelloni for 10 minutes in the preheated oven.
While baking, sauté quartered artichokes in 30ml olive oil for 5 minutes. Add the remaining fresh greens and cook for 5 more minutes until the artichokes are tender; season with the remaining 8g salt and pepper.
Cover the cannelloni with the remaining 50g Parmesan and broil for 3 minutes until the cheese is browned.
Place the artichoke and greens mixture on plates and top each with three cannelloni. Serve immediately.
Chef's Notes
- For the pasta dough, ensure the eggs are at room temperature for better incorporation. If the dough feels too dry, add a teaspoon of water at a time; if too wet, add a tablespoon of flour.
- When wilting the greens, don't overcrowd the pan. Cook in batches if necessary to ensure they steam rather than boil, preserving their vibrant color and nutrients.
- Drain the wilted greens thoroughly. Excess moisture in the filling can make the cannelloni soggy and difficult to roll.
- Artichokes can discolor quickly once cut. To prevent this, keep them submerged in acidulated water (water with lemon juice or vinegar) until ready to sauté.
- The blanched pasta sheets are delicate. Handle them gently to avoid tearing, and ensure they are dried properly before filling to prevent the filling from becoming watery.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 1 month — Freeze before the broiling step for best results.
Reheating: Reheat in a 175°C (350°F) oven until the internal temperature reaches 74°C (165°F).
