Preheat oven to 180C. Wash silverbeet, drain well and trim leaves off stalks. Roughly chop leaves.

In a saucepan over medium-high heat, melt butter and allow to bubble and cook until it turns a nut-brown colour. Remove from heat, cool slightly and strain butter, discarding dark sediment.

Blanch silverbeet in boiling salted water for 2 minutes until soft, run under cold water to stop cooking and drain well.

Place in food processor and puree with half the burnt butter, lemon, raisins, salt and half the parmesan.

Scoop into your piping bag and pipe pureed mixture into cannelloni tubes.

Place filled tubes into an oven-proof dish, drizzle with remaining butter, sprinkle over breadcrumbs and remaining parmesan, place in oven and bake for 20 minutes until pasta is cooked, filling hot and cheese and breadcrumbs golden and crisp.