Spinach and ricotta cannelloni with parmesan

Preparation time: 30 minutes

Cooking time: 30 minutes

• 10 cannelloni tubes
• 400g fresh spinach
• 150g ricotta
• 1 egg
• 50g grated Parmesan
• Salt and pepper
• Fresh basil
• Handful of hazelnuts

For the béchamel sauce:

• 30g olive oil
• 30g wheat flour
• 300ml milk
• Salt, pepper, and freshly ground nutmeg

1. Rinse the spinach leaves and then cook in a large saucepan for approximately 10 minutes until they have reduced.  Drain with a fine-mesh sieve.
2. Bring a large saucepan of water to the boil then add salt and plunge the cannelloni into the water for four minutes. Afterwards, immediately place in a large bowl of cold water for a few minutes to stop them from cooking. Drain and put to one side.
3. In a large bowl, whisk the ricotta, the egg, the grated Parmesan, the chopped basil, and the salt and pepper. Once the spinach leaves have cooled, press between the palms of your hands to remove as much water as possible. Chop with a large knife or a pair of scissors and then add to the bowl. Mix until you obtain an even consistency.
4. To make the béchamel sauce, put the olive oil in a saucepan and warm over a medium heat for a few minutes before adding the flour. Mix with a wooden spoon until the flour has been diluted, and then add the milk in several stages. Mix with a whisk until the sauce thickens. Once cooked, season with some salt, pepper and freshly ground nutmeg.
5. Preheat the oven to 180°C (fan-assisted).
6. Place the spinach mixture in a piping bag and carefully fill the cannelloni tubes. Add some béchamel sauce to the bottom of an oven dish and place the cannelloni on top. Cover with the remaining béchamel sauce, add a few crushed hazelnuts and then bake in the oven for approximately 25 minutes.
7. Once cooked, sprinkle with the grated Parmesan and serve immediately.