Lasagnette Cannoli

Preparation:

Preparation: Carefully clean the beets, wash them under running water, remove the white stalks and place what remains in a saucepan, cook the beets with only the residual water from the washing and a pinch of salt for 10 minutes, over high heat moderate and covered container. When they have become tender, drain the beets, squeeze them carefully and pass them through the vegetable mincer, collecting everything in a bowl, adding the ricotta already crushed together with the cream, the necessary salt, a little grated nutmeg and freshly ground pepper; mix the ingredients until you get a homogeneous mixture. Once this is done, boil the lasagnette in a pot full of boiling salted water, to which you will have added two tablespoons of oil: this will prevent the lasagnette from sticking together; drain after 6-7 minutes and spread them out on some tea towels to dry them well. Once this is done, roll each lasagna on itself lengthwise, so as to form many small spiral cylinders which you will gradually place in a round baking dish, one next to the other. Stuff each cylinder with the ricotta and chard mixture; sprinkle the surface with the grated Parmesan, pour over the butter, melted in a separate saucepan, and put in the preheated oven (180 degrees) for 15 minutes. After this time, remove the pan from the oven and bring it directly to the table.