Spinach Ricotta Cannelloni

In a saucepan over low heat, add liberal amounts of Extra-Virgin Olive Oil (as needed), Carrot (1), Onion (1), Tomato Passata (1 jar), a pinch of Salt (to taste) and Fresh Basil Leaf (1). Let it simmer slowly.

In another pot over medium heat, add the Fresh Spinach (2 cups) and a pinch of Salt (to taste). Let it cook for 2-3 minutes until it softens. Once wilted, use a colander to drain the water and set aside.

To make crepe mixture, add 10 Eggs (10), All-Purpose Flour (2/3 cup), Salt (to taste), and Water (2/3 cup) to a bowl and whisk until mixture is watery.

In a bowl, break apart the Ricotta Cheese (to taste) and season with Salt (to taste) and Ground Nutmeg (to taste). Add the cooked spinach, Egg (1), and a generous amount of Grated Parmesan Cheese (to taste) and mix well. The filling should not be too hard or too soft.

To make the crepes, add a little bit of Extra-Virgin Olive Oil (to taste) to coat a very hot pan, ladle in the mixture and immediately move around so that it covers the bottom of the pan. Flip over to cook the other side, remove and repeat the process until you have run out of mixture.

Preheat the oven to 400 degrees F (200 degrees C).

Spread Butter (to taste) onto a baking tray and spread some of the tomato sauce made earlier. Spoon some sauce lightly over each crepe followed by some Grated Parmesan Cheese (to taste) and the ricotta-spinach filling. Roll the crepes and make sure to close the ends so that no filling spills out.

Line up the stuffed cannelloni in the baking tray and spoon some sauce over. Sprinkle some Grated Parmesan Cheese (to taste) and add small pieces of Butter (to taste) over the top. Bake in preheated oven for 15-20 minutes.

To serve you can sprinkle more Grated Parmesan Cheese (to taste) on top if desired.