Cannelloni with ricotta and spinach

Sautée the spinach in a pan with the Olive Oil. Roughly chop the spinach and place it in a bowl with the ricotta, the egg, the grated Parmigiano cheese, salt, pepper and nutmeg.

Mix all the ingredients together into a smooth mix. Cook the cannelloni in plenty of salted water, drain them al dente and spread them on a cloth.

With the help of a teaspoon, fill each one with the ricotta and spinach filling. Place the cannelloni in an oven dish spread with béchamel. Cover the cannelloni with the rest of the béchamel and sprinkle with the grated Parmigiano.

Bake at 180° for 20/25 minutes, turning on the grill for the last 5 minutes. Once ready, leave to cool a little and garnish with the Pesto before serving.