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Filling:
Melt butter in a medium size pan and add flour stirring.
Continue stirring while adding milk. Bring to a boil for 5 minutes.
Add spinach.
Force ricotta cheese through a strainer and stir into spinach mixture.
Finally add: heavy cream, parmesan cheese, salt, pepper and nutmeg. Set aside. Let cool 5 minutes before adding egg.
Tomato Sauce:
Place tomatoes in a pan together with sugar. Bring to a boil over moderate heat for 10 minutes. Add basil and cook for 5 more minutes.
Add butter, heavy cream and season. Set aside.
Pasta:
Cook pasta in a large skillet with boiling salted water. Cook fresh pasta 3 to 4 minutes, and precooked for 2 minutes.
Remove and dry on paper towels.
Place pasta on a working surface and spoon 2 rounded tablespoons of filling on one edge. Roll pasta to form a cylinder.
Spread some tomato sauce on the bottom of a baking dish.
Transfer canneloni to baking dish, seam side down.
Cover with rest of tomato sauce and prinkle grated mozzarella cheese on top.
Bake in oven 300° F (150° C) for 20 to 30 minutes, before serving.
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