Gnocchi and stuff

Stuff includes:
Garlic, Tomato sauce

Cannelloni with Swiss Chard Ricotta and Tomato Sauce

• 2 cups fresh swiss chard chopped
• 1 tbsp olive oil
• 1 garlic
• 1/2 med onion
  
• 2 cups ricotta cheese
• 1 x eggs
• 1/2 cup Parmesan cheese, grated
• 1 tsp fresh nutmeg, grated
• 1 tbsp fresh chopped oregano
• 1 cup fresh chopped tomato
• 1 small tin chopped tomatoes
• 1 cut of tomato Coulis (if available)
  
• 12 x Cannelloni shells

Directions:

1. Preheat oven to 350F
2. In a medium sized bowl, mix together ricotta, sauted garlic, sauted onion, egg, fresh nutmeg, blanched and dried swiss chard, and . Season to taste with salt and pepper. Reserve.
3. Stuff the upcooked cannelloni shells with the cheese mixture firmly. Place in an oven proof casserole dish. Drizzle the tomato sause evenly over the pasta.
   
4. Cook for approximately 45 minutes.
   
5. Add Parmesan cheese and eat
   

Pasta dinners

Simple is better:

Butter and garlic only - amazing
Tomato sauce, roasted garlic, black olives and tabasco (just to tingle on the tongue.)
Pesto sauce and cheese