Spinach and Ricotta Cannelloni with Fresh Basil Sugo - Chef Luca Ciano

Ingredients

• 800 g Fresh Ricotta Cheese
• 4 Large Bunches English Spinach - Boiled in salted water, drained and finely chopped
• 1 Egg Free Range
• 1 Box Egg Cannelloni
• 1 LC Fresh Basil Sugo
• Extra Virgin Olive Oil
• ½ tsp Grounded Nutmeg
• 100 g Grated Grana Padano
• 2 tbsp Pine Nuts
• 1 l Milk
• 60 g Butter
• 60 g Flour
• Salt and pepper