Cannelloni with Goat Cheese and Roasted Tomatoes

Roasted Tomatoes:

Quarter tomatoes and place on large foil lined baking sheet. Drizzle with oil and sprinkle with garlic, thyme, salt and pepper. Toss so that seasonings are equally distributed. Roast at 450 degrees until the tomatoes begin to turn golden brown at the edges, about 20 min. Remove from oven and sprinkle with a handful of chopped fresh flat leaf parsley leaves.

Cannelloni:

Preheat oven to 450 degrees. Plunge the escarole into a pot of boiling salted water and blanch for 1 min. Scoop out with a skimmer, reserving the cooking water, and run cold water over the greens to stop the cooking.

In a large skillet over medium heat, warm the olive oil - Sauté the shallots until soft, about 4 min. Add the garlic and sauté until just golden. Add the escarole, salt and pepper and sauté until tender, 2-3 min. Drain the raisins and add them along with the pine nuts, a squeeze of lemon juice and 2 Tbsps of Parmesan. Mix well.

Lightly coat a 9 by 14 by 2 inch backing dish with olive oil. Spread and even layer of the escarole over each pasta square, leaving a border of 1/4 inch. Crumble the goat cheese and scatter it over the escarole. Roll the cannelloni loosely and place, seam side down, in the baking dish. They should fit fairly snugly. Layer the tomatoes evenly over the top. Drizzle with the cream and sprinkle with the remaining Parmesan. Bake until bubbling hot and lightly browned at the edges, about 15 min. Serve at once.