For the Filling: In a large sauté pan, heat 2 tablespoons olive oil and 1 tablespoon of butter over medium heat. Add in shallots and garlic. Sauté until soft and translucent; about 2 minutes. Stir in mushrooms, zucchini, thyme, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper; mix to combine. Continue to cook mixture for an additional 10 minutes over medium heat; stirring occasionally. Remove mixture from heat, pour into a mixing bowl, and set aside to cool. Once mixture is cool, stir in ricotta and 1/2 of the Parmesan cheese; reserving the rest of the Parmesan for garnish. Refrigerate vegetable-ricotta filling until ready to use.
For the Sauce: In the same pan used for the filling, heat 1 tablespoon of oil and 1 tablespoon of butter over medium heat. Add remaining shallots and garlic, and sauté for a minute. Add in the Carmelina ‘e…San Marzano® Italian Whole Peeled Tomatoes in Puree, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to combine and let the sauce reduce over medium heat for 10 minutes. Stir in pesto. Check seasonings and remove sauce from heat.
For the Involtini: Pre-heat oven to 375°F. On a clean, flat surface or cutting board, lay the Swiss chard leaves flat into 8, 5-inch round circles, doubling up the leaves if needed to make easy for rolling. Spoon a rounded tablespoon of the vegetable-ricotta mixture into the center of each Swiss chard circle. Roll the leaves around the mixture to form a ball, or wrap around filling like a burrito. Spoon tomato sauce into the bottom of a 13 X 9-inch ovenproof baking dish. Carefully place Vegetable Involtinis, seam-side down into baking dish. Garnish with the remaining Parmesan cheese. Bake in a 375°F oven for 10 minutes until heated through. Plate Vegetable Involtini onto a large serving platter, or serve on individual plates. Mangia bene!
* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™
Copyright© 2016, Mangia, Inc.