Ricotta and spinach cannelloni

Chop the onion and fry it for 5 minutes with a dash of EVOO. Then add the spinach.

When they are soft, season with salt and pepper, add nutmeg and add the cream over medium heat until it is well reduced. In another saucepan we can put water to boil to make the plates with which we will make the cannelloni, about 5'.

When the cream has reduced enough, place the spinach in a bowl and add the ricotta, Parmesan and egg and stir.

We take each plate, fill it and make rolls. Then we put them in a baking tray with grated Parmesan cheese on top. This time I did not want to add sauce, but you can put cream or fried tomato on top so it is not so dry. We put 5-10 minutes to gratin and ready.