Cannelloni with Ricotta and Walnut Recipe

Ingredients

• 2 teaspoons of butter
• 1 teaspoon of olive oil
• 2 garlic cloves, peeled and chopped
• 2 teaspoons of chopped oregano
• A pinch of nutmeg
• 4 cups fresh spinach, washed and dried
• A handful of fresh basil, leaves and stems separated (don’t throw out the sprigs)
• 2 lbs canned plum tomatoes, chopped
• Sea salt for seasoning, to taste
• Freshly ground pepper, to taste
• Pinch of sugar
• 1 lb ricotta cheese
• 1 1/2 teaspoons chopped walnuts (or almonds)
• 2 teaspoons grated fresh parmesan cheese
• 16 cannelloni shells
• 1/2 lb fresh mozzarella, in chunks
• 4 cups whole milk (or better still, 2 cups milk + 2 cups cream)
• 2 1/2 oz unsalted butter
• 2 1/2 oz wheat flour
• 1/8 tablespoon chopped nuts
• Sea salt and freshly ground white pepper for seasoning