Ingredients
For the cannelloni:
300g/11oz durum wheat flour or plain strong white flour
3 medium eggs
good pinch of salt
For the stuffing:
450-500g/1lb ricotta cheese
110g/4oz pine nuts, toasted
1kg/2¼lb spinach, washed, cooked and drained
For the sauce:
1 litre/1¾ pint fresh milk
1 onion, studded with bayleaf and 3 cloves
55g/2oz plain flour white
55g/2oz butter
nutmeg
salt and freshly ground black pepper
55g/2oz parmesan, or more to taste
Method
1. Preheat oven temperature to 200C/400F/Gas 6.
2. First make the pasta: sift flour onto a table. Make a hole in the middle, and break eggs into the hole. Gradually add flour until all is incorporated and knead well. The next part is to roll the pasta to a large thin square. You need to keep the dough moving so that it does not stick and stretch. Cut piece 13cm/5in wide by 7½cm/3in long, lay onto tea towel to dry for half an hour. The other alternative to this is to use a pasta machine (this saves a lot of hassle). Make into wide strips and cut to size.
2. Infuse milk with onion, cloves and bay leaf for 5-10 minutes.
3. Prepare the stuffing: mix all ingredients together and season well. Put to one side.
4. Make the sauce: melt butter, add flour, cook for 2 minutes. Remove from heat, slowly add infused milk. Return to heat and stir until thickened and glossy. Season well with salt and pepper and nutmeg.
5. Now you are ready to put the stuffing into the cannelloni. On the long edge of the pasta place a worm of stuffing, then roll up.
6. Place seam face down and put into a lightly oiled shallow baking dish. Do this until all the filling and pasta are used up.
7. Pour over the sauce, cover with grated parmesan and bake in the oven for 20-30 minutes.
8. Serve with garlic bread and a green leafy salad.
