Cannelloni stuffed with spinach and ricotta

ingredients

90 g plain flour 1 pk egg 1 tbsp olive oil

Béchamel sauce:

500 ml milk 50 g butter 50 g plain flour 1 pinch salt, ground nutmeg

Filling:

500 g spinach 400 g ricotta cheese 120 g parmesan cheese to taste salt, ground black pepper 1 pinch ground nutmeg 1 pk egg

step

1. Process all the ingredients for the dough, wrap in cling film and refrigerate for an hour. Then roll out the dough as far as possible and cut into 10×5 cm slices, there should be 8 slices in total. 2. Now comes the béchamel. Melt the butter in a saucepan, add the flour and whisk in the roux, simmering for a minute. Add the hot milk and simmer the béchamel for about 10 minutes. Finally, season with salt and ground nutmeg. 3. Clean the spinach, wash it, boil it for two minutes and cool it quickly. Let it drain properly. Mix it with the ricotta, egg and 3/4 of the Parmesan cheese. Season the mixture with salt, pepper and nutmeg. 4. In a large pot, bring water to a boil, season with salt and boil pasta for a minute. Remove, drain on a tea towel and let cool. 5. Spread the filling on the long side, roll them up and place them in a greased baking dish in which you have spread about a tablespoon of béchamel. Place them side by side like this, pour the béchamel over them, sprinkle with the remaining Parmesan and bake in a preheated oven at 180°C for about 20 minutes, then grill for 5 minutes.