Cut the stalks off the silverbeet and cut into small pieces. Blanch for 2 minutes in a large pot of boiling water. Drain and squeeze dry. Place the silverbeet in the food processor with the turkey, pine nuts, capers and process until well combined.
Lay the pasta strips out flat and spoon the turkey mixture along the width of each sheet approx 5 cm from the front of each sheet. Roll the pasta around the mix to make a roll. Secure the pasta by wetting one side and pressing it against the other.
Place the cannelini in an oven proof dish and pour the pasta sauce over them. Bake in the oven at 180C for 20 minutes.
Serve with a green salad.
Note: There are many excellent quality pasta sauces available in supermarkets and health food sauces. Check the label to ensure the sauce is made from natural ingredients only with sodium content less than 120mg per 100g serve.