Cannelloni Stuffed with Artichoke and Sausage Ragù

Method

1. Take only the tender leaves of the chard (reserve the stalks for the filling). Wilt them in a pan with a splash of water for a couple of minutes, then drain, squeeze dry, and chop finely.
2. On a work surface, make a well with flour and semolina. Add the eggs and chopped chard. Gradually incorporate the flour and knead until a smooth dough forms. Let it rest for about 30 minutes while you prepare the ragù.
3. Finely chop the reserved chard stalks. Clean the artichokes: remove outer leaves, trim the stem, cut off the tip and remove the choke. Place them in water with lemon. Slice the artichokes thinly.
4. In the same pan used for the chard, heat a drizzle of oil. Crumble the sausage into the pan and let it brown. Add the chopped onion, celery, and carrot. After a couple of minutes, add the sliced artichokes and season with plenty of pepper.
5. After about 10 minutes, add the chard leaves. Deglaze with white wine, scraping the bottom of the pan. Lower the heat and cook gently for about 20 minutes, partially covered. The ragù should be moist.
6. Make the béchamel: melt the butter, add the flour, and toast for a couple of minutes to make a blond roux. Gradually add cold or room-temperature milk, stirring constantly to avoid lumps. Bring to a boil, then season with salt, pepper, and nutmeg. Keep it slightly thinner than usual, as it will be used for cooking the pasta.
7. Roll out the pasta: take a piece of dough (keep the rest covered). Start with the thickest setting and gradually thin it to the finest setting. Do not blanch the pasta; it will cook in the sauce. Cut into rectangles about 10x14 cm.
8. Fill the cannelloni: with the ragù cooled, place a generous amount on each pasta rectangle and roll them up.
9. Butter a baking dish. Spread about half of the béchamel on the bottom. Arrange the cannelloni seam-side down in a single layer. Cover with the remaining béchamel, a little ragù, grated cheese, and a few knobs of butter.
10. Bake in a preheated static oven at 180°C for about 20 minutes. If desired, finish under the grill for the last 2–3 minutes.