Pumpkin and ricotta cannelloni

With 1 egg, 100mL of whole milk and 100g of whole wheat flour, make the pancakes in a frying pan with a little EVOO. In a saucepan, make the betchamel with 3 tablespoons of AOVE 2 tablespoons of whole wheat flour 350mL of whole milk Salt and pepper. Stir until the betchamel is formed. And let it cool. To make the pumpkin cut it into pieces and put it in a glass bowl and cook it in the microwave (7min) until it is completely soft. Then mash with a fork until it is pureed. Cook the spinach in a frying pan with a little oil until it is reduced to about the same size. Then mix with the pumpkin. Add salt and pepper to taste. Boil the eggs for 11 minutes, and then put them in an ice bath. Once they are cooled, chop them and add them to the pumpkin and spinach. Weigh the ricotta and add it to the rest of the ingredients. Add the Parmesan cheese. Put some natural tomato in a pan with oil and cook it with a little salt and pepper for 30 minutes.

Assemble the cannelloni: In the container (glass if you are going to make them in the microwave) that you are going to use, put some of the tomato on the base. Take a crepe and put a little of the filling lengthwise, curl them and put them on top of the tomato.

Once all the cannelloni have been placed in the glass bowl (if they are going to be microwaved). Put some of the tomato on top and then add the betchamel on top of all the cannelloni. Then put the emental cheese to gratinate.

Microwave cooking time is 6-8 minutes. If using the oven, put on a large grill and take out when gratinized.