Step 1: INGREDIENTS
-600g spinach (fresh or frozen);
- parmigiano (parmesan) to cover everything;
Step 2: MAKE THE STAFFING
-add the ricotta and salt (and if you want some grated parmesan);
Step 3: MAKE THE BESCIAMELLA
-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).
Step 4: MAKE THE CANNELLONI NOODLES
-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!)
Step 5: COOK THE NOODLES
-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".
Step 6: PREPARE THE PAN
-pure some besciamella on the bottom.
Step 7: FORM THE CANNELLONI
-roll in to a tube: the cannelloni shape (cut away left over);
-place them in the pan, using all the space.
Step 8: DO THE TOPPING
-cover with a lot of parmesan.
Step 9: BAKE
Grill on the top the last 5 minutes to "gratin" them.
Step 10: DONE
(You can prepare with the same ingredient some really good vegetarian lasagne, adding at each layer both the filling and the beciamella).