Cannelloni with chard and ricotta

Cut the leaves and add them in a pan where you fried the finely cut bacon with pine nuts, raisins and garlic; prolong the cooking for few minutes and add the walnut cream, pepper and salt. Mix the eggs and Parmesan in a cutter until you reach a velvetly and not too thick cream. In a large pot boil the water and season with salt, cook pasta. Grease a baking pan with butter and sage. Use a slotted spoon to arrange the just drained cannelloni, stuff them before with a little of provola cheese in order to keep them wide open, and then with the help of a pastry bag, fill them with the cream of ricotta and chard. Pass the pan in the oven for few minutes in order to let the cheese melt and to form a nice crust on the cream. Lay the cannelloni in a serving dish and serve.