Cannelloni stuffed with artichoke and sausage ragu

To prepare the cannelloni stuffed with artichoke and sausage ragu, first cut the beet stalks 1; keep them aside because they will be used for the ragu. Put the beet leaves in a pot with half a glass of water 2, cover with a lid and let them wilt for 2 minutes. Drain and let cool, then squeeze the beet greens well to remove as much water as possible 3.

Finely chop with a knife 4. On the work surface, arrange the flour and semolina in a fountain, then pour the eggs 5 and beet greens 6 in the center.

Incorporate the flour first with a fork 7, then with a scraper and finally knead with your hands 8 until you get a smooth and homogeneous dough 9. Let it rest at room temperature for 30 minutes, covered with a bowl.

Finely chop the beet stalks 10 and then dedicate yourself to cleaning the artichokes: remove the toughest outer leaves 11, then cut off the tips 12.

Cut the artichokes in half 13 and remove the beard 14. As you clean them, dip them in acidulated water 15.

In a pan, heat a drizzle of oil, then crumble the sausage 16 and brown it over medium heat. When it starts to brown, add the onion 17, celery and carrots that you have previously finely chopped 18. Cook for a couple of minutes.

Cut the artichokes into thin slices and add them to the pan 19, then salt, pepper 20 and cook for 10 minutes. At this point, add the beet stalks 21 and mix.

Deglaze with white wine 22 and deglaze the pan by scraping the bottom with a wooden spoon 23. Lower the heat, cover with a lid leaving a small opening 24 and cook for about 20 minutes. After this time, turn off the heat and let it cool completely.

Meanwhile, dedicate yourself to preparing the béchamel: melt the butter in a saucepan, then add the flour 25 and mix quickly. When you have obtained a golden roux, pour in the milk a little at a time 26, stirring continuously to eliminate lumps. Bring to a boil and turn off the heat; it should be quite liquid. Season with salt and pepper 27.

Finally, flavor with nutmeg 28. Take the dough and cut a portion; keep the remaining one covered so it doesn't dry out. Roll out the dough with a pasta machine, starting from the largest thickness 29 and giving folds, especially during the first steps 30.

Continue in this way until you reach the finest thickness and until the dough is used up; you will have to obtain sheets about 1 mm thick. Cut the sheets into rectangles of 10x14 cm 31. Fill the rectangles with plenty of filling 32 and roll up 33.

Butter a baking dish and pour about half of the béchamel on the bottom, covering the edges 34. Arrange the cannelloni in the baking dish with the closing part facing down 35, then cover with the remaining béchamel 36.

Spread the remaining artichoke and sausage ragu on the surface 37, then complete with grated Parmesan cheese and a few knobs of butter 38. Bake in a static oven at 180°C for 20-25 minutes, if necessary for the last 2-3 minutes you can switch to grill mode. The cannelloni stuffed with artichoke and sausage ragu are ready to be served 39!