Cannelloni With Swiss Chard And Fresh Goat Cheese

• 1 pound green Swiss chard
• kosher salt, as needed
• 1/4 cup extra virgin olive oil
• 3/4 cup minced yellow onion
• 6 ounces fresh goat cheese, crumbled
• 1/4 cup grated Pecorino Romano
• 1 1/4 cups fresh soft bread crumbs
• freshly ground pepper, as needed
• 2 tablespoons extra virgin olive oil, plus more as needed for baking dish
• 1 pound cannelloni sheets, cooked and cooled
• 2 cups tomato sauce
• 1/2 cup plain dry bread crumbs, as needed
• 1/4 cup grated Pecorino Romano

1. Cut the green leaves from the stems of the Swiss chard and keep them separate.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the chard leaves and stir to submerge the leaves.
4. Cook, uncovered, until tender and a deep color, 3 to 4 minutes.
5. Lift the leaves out of the water with a sieve or slotted spoon and transfer to a bowl of ice water.
6. After the leaves have cooked, add the white stems, and cook uncovered until tender, about 5 minutes.
7. Lift the stems out of the water and transfer to the bowl of ice water.
8. After the leaves and stems are chilled, drain in a colander for several minutes and then squeeze dry.
9. Finely chop the chard and set aside.
10. Heat the 1/4 cup oil in a medium saute pan over medium heat.
11. Add the onion and cook over low heat, stirring frequently, until very translucent, about 3 minutes.
12. Add the chopped chard, stir well, and cook, covered, over low heat, stirring occasionally, until the greens are soft, about 2 minutes.
13. Transfer to a bowl and let cool.
14. Add the goat cheese, 1/4 cup of the Pecorino Romano, and the fresh bread crumbs and stir well.
15. Season with salt and pepper, as needed.
16. Set aside.
17. Preheat the oven to 350F.
18. Brush a baking dish or casserole with oil.
19. Add the tomato sauce to the dish.
20. To assemble the cannelloni: Divide the chard filling between the sheets of cooked pasta.
21. Roll the pasta around the filling into logs about 3 inches in diameter and then cut them into cannelloni about 4 inches long.
22. Set them into the sauce in baking dish, seam side down, and brush the tops with the 2 tablespoons olive oil.
23. Combine the dry bread crumbs and the 1/4 cup Pecorino Romano in a small bowl and scatter in a thin, even layer over the cannelloni.
24. (You may bake the dish now, or cover the dish and keep refrigerated for up to 2 days.)
25. Bake until the cannelloni are very hot, 15 to 20 minutes (or longer if they were held in the refrigerator).
26. Serve directly from the baking dish or on heated serving plates.

green swiss chard, kosher salt, extra virgin olive oil, yellow onion, goat cheese, romano, fresh soft bread crumbs, freshly ground pepper, extra virgin olive oil, cannelloni, tomato sauce, bread crumbs, romano

Taken from www.foodrepublic.com/recipes/cannelloni-with-swiss-chard-and-fresh-goat-cheese-recipe/ (may not work)