Pasta Bake with Swiss Chard

Ingredients

• 100 g wheat flour
• 100 g buckwheat flour
• 1 egg
• 0.5 tsp Salt
• 6 cups water
• 250 g onions
• 1 tbsp Olive Oil
• 750 g tomatoes
• 1 bay leaf
• Herb salt
• 1 honey
• 1 pinch cayenne pepper
• 50 g butter
• 30 g wheat flour
• 200 ml whipping cream
• 0.25 l water
• Herb salt
• 0.5 cup seasoned vegetable broth
• 100 g parmesan (and Emmental, freshly grated)
• 300 g Swiss chard
• 500 g fresh mushrooms
• 20 g butter
• 2 Garlic cloves
• 3 parsley sprigs

Instructions

1. 1.

   Pour both flours onto a clean work surface, make a well in the flour and stir in the egg and salt.

2. 2.

   Add water spoon by spoon until a non-sticky dough forms.

3. 3.

   Knead the dough for 3-4 minutes until smooth. Wrap in plastic wrap and let rest at room temperature for about 40 minutes.

4. 4.

   Bring some water to a boil.

5. 5.

   Meanwhile, for the tomato sauce peel the onions, dice them and sauté in a large pan with olive oil until translucent.

6. 6.

   Wash the tomatoes, score them crosswise, blanch in boiling water, drain and chop finely. Add to the onions. Grate the bay leaf between your fingers and add it too.

7. 7.

   Season with salt, honey and cayenne pepper and simmer uncovered for about 20 minutes until the sauce is thick and creamy.

8. 8.

   For the cream sauce melt butter in a pot, add flour and sauté for 1-2 minutes at medium heat while stirring.

9. 9.

   Remove from the stove, pour in cream and water, add salt and vegetable broth.

10. 10.

    Return to the stove and let the sauce simmer gently until it thickens.

11. 11.

    Set aside and stir in grated cheese up to 2 tbsp.

12. 12.

    Divide the pasta dough into two portions and roll each into a square about 2 mm thick. Cut each sheet into four rectangles. Lightly dust with flour, loosely roll and let dry for 5-10 minutes.

13. 13.

    Bring 2 liters of water to a boil in a large pot.

14. 14.

    Clean Swiss chard, cut stems into pieces and blanch the greens in boiling water for 2-3 minutes. Remove and drain.

15. 15.

    Add 1 tsp salt and 1 tbsp olive oil to the cooking water and drop the cannelloni upright into the boiling water; cook for about 5 minutes until done. Drain and cool on a clean dish towel with a slotted spoon.

16. 16.

    Clean mushrooms and slice thinly.

17. 17.

    Melt butter in a pan for 3-4 minutes until browned, then reduce heat. Peel garlic and press it into the mushrooms, add parsley, season with herb salt and stir well. Fill the mushroom mixture into the cannelloni.

18. 18.

    Preheat oven to 200°C. Grease a large baking dish.

19. 19.

    Pour two-thirds of the tomato sauce into the dish, lay Swiss chard on top and arrange the cannelloni over it. Pour the cheese sauce over so that the pasta rolls are fully covered. Spread the remaining tomato sauce in strips over everything and sprinkle with the rest of the cheese.

20. 20.

    Bake on a middle rack for 20-30 minutes until golden brown. Remove the pasta bake from the oven, serve immediately.