♨ CANNELLONI RICOTTA AND SPINACH ♨

This is a really good dish and plus is vegetarian. Is easy to make but it take a lot of patience to do. It always turn out good if you use good ingredient, especially organic eggs and milk.

CANNELLONI noodles:
  -200g flour;
  -2 eggs;

STUFFING:
  -600g spinach (fresh or frozen);
  -500g ricotta;

BESCIAMELLA:
  -600ml milk;
  -60g butter;
  -60g flour;
  -nutmeg.

  - parmigiano (parmesan) to cover everything;
  -some oil;
  -salt.

-Cook the spinach "al dente" in a tiny bit of salty boiling water, then drain them really well, place them in a bowl, let them cool down      and mince them;
-add the ricotta and salt (and if you want some grated parmesan);
-stir.

-melted some butter on a low fire (don't allowed to become brown);
-add the flour, while you stir continuously;
-add the milk, while you stir continuously;
-cook on low fire until the besciamella become thick;
-add salt and nutmeg (I like to put a lot of it).

(With 2 eggs and 200g of flour I made more noodles than how many I used, but 1 egg and 100g of flour is not enough...)

-mix the flour and the eggs in a bowl;
-make the noodles like for the lasagnas in the pasta machine and cut them in 25/30cm segments (start to make thicker noodles, than thiner one, until you make them in the thinest of the pasta machine regulation. Fold in half the noodles you make each time and pass twice for each regulation. Fold edges of noodles when not straight);
-place the lasagnas in a flat dish divided by some flour, so they don't stick to each other.

(Please look at the photos too or I will need to take an english class!)

-boil some water in a pan and pure in it two spoon of olive oil  and some salt (so the noodles wont stick);
-cook the noodle in the boiling water for half minute or one minute (three out of a time);
-pull them out, let them drain and place them in a flat dish and oil them before add more noodle on top.

The noodle should be cook really "al dente".

-Oil the pan;
-pure some besciamella on the bottom.

-Place a segment of the noodle (about 10cm long) in a flat dish and put a stripe of the filling in the middle of it (like in the photo);
-roll in to a tube: the cannelloni shape (cut away left over);
-place them in the pan, using all the space.

-cover everything with the leftover besciamella;
-cover with a lot of parmesan.

Bake for 35/40 minutes in preheat owen at 350F.
Grill on the top the last 5 minutes to "gratin" them.

They are done! Let them cool down 5 to 10 minutes and serve them.

(You can prepare with the same ingredient some really good vegetarian lasagne, adding at each layer both the filling and the beciamella).