Method

• 1.
  For the pasta dough, place semolina and a pinch of salt flakes in a bowl and make a well in the centre. Add eggs and oil and work in with a fork until combined. Transfer to a work surface and knead until dough comes together as a smooth ball (about 1 minute). Enclose in plastic wrap and stand for 30 minutes.
• 2.
  For the pasta, cut dough into 2 portions. Working one at a time, roll through the pasta machine’s widest setting 2-3 times, folding into thirds each time, until it has a glossy shine. Continue passing dough, each time through a thinner setting, until you get to the second-last setting (you should get a nice long sheet). Repeat with remaining dough. Rest for 15 minutes. Cut sheets into 20cm lengths.
• 3.
  Cook pasta, in batches, in a large saucepan of boiling, salted water for 1-2 minutes, then refresh in ice water. Drain and cut into 24 x 9cm x 7cm rectangles. Stack with a piece of greased baking paper between each sheet. Chill until required.
• 4.
  For the chestnut filling, combine all ingredients in a large bowl. Season and set aside to come to room temperature.
• 5.
  For the beetroot rapa, roughly tear large beetroot leaves, leaving inner small leaves whole. Discard stems, wash leaves thoroughly, drain and set aside. Heat oil in a large frypan over medium heat. Cook beetroot, stirring occasionally, for 10 minutes until soft. Add leaves and garlic, and cook until leaves are just soft. Season with salt flakes.
• 6.
  To make the bechamel, melt butter in a medium saucepan over medium-high heat. Stir in flour and cook for 1 minute. Combine milk and cream in a jug. Slowly add milk mixture to butter mixture, whisking until smooth. Cook for 1 minute. Whisk in parmesan and season with salt flakes.
• 7.
  Preheat oven to 200°C/180°C fan-forced. Grease a large, shallow baking dish. Spoon or pipe chestnut mixture along one long edge of each pasta sheet. Tightly roll up to form cannelloni. Place in prepared dish. Spoon bechamel over top. Bake for 25-30 minutes until bechamel and cannelloni start to caramelise.
• 8.
  Meanwhile, for the fried saltbush and sage, melt butter in a large frypan over medium-high heat until starting to bubble. Add herbs and fry, stirring, for 2-3 minutes until crisp. Strain herbs over a bowl and reserve burnt butter to serve. Set aside. Divide warm rapa between plates. Top with cannelloni. Sprinkle with macadamias and fried herbs. Drizzle over a little reserved warm burnt butter to serve.