Cannelloni Di Magro

Preparation:

Preparation: Make squares of about 10 cm on each side from the pastry. Boil them and spread them out to dry on a napkin. Boil the spinach, mince it and pass it in the butter, add the ricotta, the beaten eggs, the nutmeg, the salt and the Parmesan. Fill the cannelloni with the mixture, wrapping them around themselves. Arrange them in a buttered baking dish, cover with béchamel and brown in the oven.