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   Ingredients :
2.2 lb (1 k) spinach, washed, cooked and chopped
3 tablespoons unsalted butter
1 cup milk
1 tablespoon flour
1 lb (450 g) ricotta cheese
1 egg
cup heavy cream
cup grated parmesan cheese
teaspoon nutmeg

Tomato Sauce:
5.5 lb (2.5 k) tomatoes, peeled, seeded, and chopped
1 tablespoon sugar
2 tablespoon basil, chopped
2 tablespoon butter
cup cream

12 rectangles 7 x 4 inches (13 x 9 cm) precooked or fresh lasagna pasta
1 cup mozzarella cheese, grated

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.

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.
        6 servings
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