Gino's Rocket, Spinach & Ricotta Cannelloni

Ingredients

For the Cannelloni Filling

• 500g Ricotta Cheese (2 tubs)
• 150g Spinach
• 150g Rocket
• 1/2 tsp Freshly grated Nutmeg
• 60g Grated Parmesan
• Salt & pepper to taste

For the Bechamel Sauce

• 100g Salted butter
• 100g Plain flour
• 1/2 tsp Freshly grated Nutmeg
• 1 litre of full-fat milk

Method

• Pre-heat the oven 180 degrees C/ gas mark 4.
• I am using fresh pasta sheets so I can use them immediately, without any preparation, but if they are dried, you may need to soak or cook them before use.
• Put the tomatoes, basil, salt and pepper into a liquidiser for a few seconds. Set aside.
• To make the bechamel sauce, using a medium saucepan melt the butter and flour over medium heat. Once it becomes combine, cook for a further minute then gradually add the cold milk. Reduce the heat and whisk until the sauce starts to thicken. Add the nutmeg and season to taste.
• To prepare the spinach filling, place all the ingredients in a bowl, season with salt and pepper and mix. Leave in the fridge until required.
• Taking each pasta sheet, add around two tablespoons of the filling along the edge and roll up letting pasta sheet overlap to seal.  Repeat until all the pasta sheets used.
• Using a large rectangular dish, which will take all the cannelloni rolls, cover the bottom with bechamel sauce, then add the cannelloni with the seam facing down. I prefer a single row of cannelloni. Spoon over the tomatoes sauce and finish with bechamel sauce. Finally, sprinkle with parmesan.
• Bake on the middle shelf for 35-40 minutes, until golden and crisp.
• Leave to cool for a few minutes before serving with a green salad.