Cannelloni With Bitter Greens and Artichoke Saute

Ingredients

The pasta:

• 2 ¼ cups all-purpose flour
• 1 teaspoon kosher salt
• 3 eggs
• 3 tablespoons olive oil

The filling and saute:

• 1 ¼ pounds spinach, stemmed
• ¾ pound mesclun
• ¼ pound arugula, stemmed
• 5 tablespoons olive oil
• 1 clove garlic, peeled
• 2 egg yolks
• ⅛ teaspoon ground nutmeg
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 1 cup freshly grated Parmesan cheese
• 1 cup chicken broth, homemade or low-sodium canned
• 12 fresh baby artichokes

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    513 calories; 27 grams fat; 6 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 46 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 22 grams protein; 136 milligrams cholesterol; 1847 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six first-course servings

Preparation

1. To make the pasta, place the flour, salt, eggs and olive oil in a food processor and process until well combined. Turn the mixture out on a work surface and press the dough together. Knead until smooth. Wrap in a barely damp towel and let stand for 1 hour.
2. Meanwhile, to make the filling, toss together the spinach, mesclun and arugula. Heat 1 tablespoon of olive oil in a large skillet. Add 2/3 of the greens to the skillet and set the rest aside. With the garlic clove pierced on the tines of a fork, stir the greens until wilted and tender, about 5 minutes. When cool enough to handle, press the excess moisture from the greens. Place in a food processor with the egg yolks, nutmeg, 1 teaspoon of salt, pepper, 2 tablespoons of olive oil and 1/2 cup of Parmesan. Process until smooth. Scrape into a bowl and refrigerate until ready to use.
3. Divide the pasta dough in half. Roll out as thin as possible, making a rectangle slightly larger than 12 inches by 15 inches. Trim to 12 inches by 15 inches and then cut into 3-inch-by-4-inch rectangles. Repeat with the remaining dough. Let the pasta dry slightly while bringing a large pot of water to a boil. Have a bowl of ice water nearby and 2 dry towels, laid flat. Drop 6 pieces of pasta in the boiling water, wait 10 seconds, lift them out with tongs and place in the ice water. Lay the pieces flat on the towels to drain. Repeat with the remaining pasta.
4. Preheat the oven to 350 degrees. Oil a medium-size shallow baking dish. Place 2 tablespoons of the filling in a line across the short side of 1 of the pasta rectangles. Roll the pasta around the filling to form a tube. Repeat until all of the filling is used. (You may have some pasta left over.) Place the cannelloni in the dish and pour the chicken broth over them. Set aside.
5. Stem the artichokes and pull off the tough outer leaves. Cut them in quarters. Bake the pasta for 10 minutes. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the artichokes and saute, stirring, for 5 minutes. Add the remaining greens and saute until artichokes are tender, about 5 minutes longer. Season with 1 teaspoon of salt and pepper to taste and keep warm.
6. Sprinkle the remaining cheese over the pasta and place under the broiler until lightly browned, about 3 minutes. Divide the artichoke mixture among 6 plates, top with 3 cannelloni and serve immediately.

About 2 hours 15 minutes