Swiss Chard and Sweet Pea Manicotti (Winter)

Name: Swiss Chard and Sweet Pea Manicotti (Winter)
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 12 manicotti
Cuisine: italian
Ingredients: Butter, for greasing the pan; 12 manicotti or cannelloni pasta shells; 1 head (about 12 ounces) red or white Swiss chard; 2 tablespoons olive oil; 1 medium onion, chopped; 1 clove garlic, minced; 1 (15-ounce) container whole milk ricotta cheese; 3/4 cup frozen petite peas, thawed; 1 cup shredded mozzarella (4 ounces); 3/4 cup grated Parmesan (2 ounces); 1/4 cup chopped fresh basil leaves; 3/4 teaspoon kosher salt; 1/4 teaspoons freshly ground black pepper; 3/4 cup whole milk; 1/2 cup heavy whipping cream; 3 cups (6 ounces) fontina cheese, grated; 2 tablespoons grated Parmesan; 2 tablespoons chopped fresh basil leaves; 1 1/2 cups (6 ounces) mozzarella, shredded

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Level: Intermediate
Total: 55 min

Prep: 15 min
Inactive: 5 min
Cook: 35 min

Yield: 12 manicotti

Level: Intermediate
Total: 55 min

Prep: 15 min
Inactive: 5 min
Cook: 35 min

Yield: 12 manicotti

Ingredients

Butter, for greasing the pan

12 manicotti or cannelloni pasta shells

Filling

1 head (about 12 ounces) red or white Swiss chard

2 tablespoons olive oil

1 medium onion, chopped

1 clove garlic, minced

1 (15-ounce) container whole milk ricotta cheese

3/4 cup frozen petite peas, thawed

1 cup shredded mozzarella (4 ounces)

3/4 cup grated Parmesan (2 ounces)

1/4 cup chopped fresh basil leaves

3/4 teaspoon kosher salt

1/4 teaspoons freshly ground black pepper

Fontina Fonduta Sauce

3/4 cup whole milk

1/2 cup heavy whipping cream

3 cups (6 ounces) fontina cheese, grated

2 tablespoons grated Parmesan

2 tablespoons chopped fresh basil leaves

1 1/2 cups (6 ounces) mozzarella, shredded

Directions

Special equipment:

A pastry bag fitted with a large plain tip (recommended: Ateco #7)

Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking dish liberally with butter.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain the pasta and rinse with cold water. Set aside.

For the Filling:

Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and fill each manicotti shell with the filling. Place the stuffed manicotti in the prepared baking dish.

For the Fontina Fonduta Sauce:

In a medium heavy-bottomed saucepan, bring milk and cream to a simmer, over medium heat. Reduce heat to low. Add the fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil.
Pour the sauce over the stuffed manicotti and sprinkle with the mozzarella cheese. Bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes before serving.