Name: Cannelloni with greens and herbs
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 to 6 servings
Cuisine: Italian
Ingredients: Salt and freshly ground black pepper; Pasta Dough, cut into squares for cannelloni and cooked as directed; ½ cup any chicken stock; 10 sprigs chervil, minced; 1 teaspoon minced garlic; 1 pound mesclun or other mixed tender greens, washed and dried; ½ pound arugula, trimmed, washed, and dried; ¼ teaspoon grated nutmeg; ½ cup freshly grated Parmesan; 1 egg yolk; 2 pounds spinach, trimmed, washed, and dried; 5 tablespoons extra-virgin olive oil

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

To make this dish even better, garnish it with a few sliced artichoke hearts that have been sautéed in olive oil until tender.

Use about 20 basil leaves if you can’t find chervil.

Ingredients

5 tablespoons extra-virgin olive oil
2 pounds spinach, trimmed, washed, and dried
½

Europe
Italy
Pasta
Mediterranean

Method

Preheat the oven to 450°F. Put 2 tablespoons of the olive oil in a large skillet and turn the heat to medium. Add the spinach, arugula, and mesclun, along with the garl

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