For Filling you need:
300 gr very very fresh Ricotta cheese
40 gr good quality grated Parmesan cheese
1 whole egg
a large packet of fresh English spinach (Swiss chard is bitter)
1/4 tsp ground nutmeg
salt and pepper
Mash your Ricotta with a fork and add all other ingredients, put aside.
Make your bechemel sauce with ½ liter of whole fresh milk 50 gr butter 50 gr flour again a little nutmeg and salt. Boil, must not be too stiff or thick, almost same consistency as custard.
2 tins whole peeled tomatoes
1 medium onion, chopped
1 carrot
1 stalk celery, chopped
salt pepper
add a little water to sauce and let it cook slowly for about 1 hour til thicken.
Cannelloni casings:
Fill them with ricotta mixture, butter your ovenproof dish and lay cannelloni, then your tomato sauce, then bechemel sauce, add Mozzarella cheese and a good sprinkling of Parmesan, place in oven 200°C for 30/40 mins.
Recipe and Photo: Sabrina Merli
