300g mesclun (a mixture of different green salad leaves)
200g ricotta cheese
Thinly sliced globe artichoke
For the pasta:
Sauté the leaves in olive oil until wilted. Drain and cool. Squeeze out water. Chop finely and mix with the cheeses and the egg. Season.
Combine pasta ingredients. Add enough water to bring dough together. Roll the pasta into thin strips. Cut into squares. Pipe ricotta mixture on to the pasta and roll to form cannelloni. Sprinkle with parmesan and gratiner.
Sauté the artichoke in olive oil. When crisp add a little mesclun. Put this on the plate place the cannelloni on top and spoon some reduced chicken juice around.