How to make
First, prepare your Béchamel. In a pot, melt the butter. Add two tablespoons of flour and fry for 2-3 minutes.
Pour the cold milk all at once, add salt and start stirring immediately with a wire whisk, until the Béchamel thickens. A a thin mixture should be obtained.
Season the finished sauce with a pinch of grated nutmeg.
You have to make the filling for the cannelloni. Put the blanched spinach in a bowl, add one egg, ricotta and season with a pinch of black pepper and if necessary, salt. Mix the products well.
Boil the salted water in a large pot. Drop two of the crusts in it and blanch for a minute. Remove them into a colander and cover them with cold water. Place the crusts on a towel.
Divide them into two equal halves. At the end of each crust, put a row of the filling and twist. Do this with all the crusts.
Pour 3-4 tbsp. on the bottom of a baking pan. Arrange the cannelloni with spinach and ricotta and pour the remaining Béchamel over them. Sprinkle with grated parmesan.
Bake the spinach cannelloni at 390°F (200°C) in a preheated oven with a fan for 20 minutes. Serve them warm.
You can make the same cannelloni with tomato sauce! Enjoy!
Note: if you need to reheat the dish, add a little milk. Always reheat in an oven, not a microwave!
