Cannelloni Ricotta

Cannelloni Ricotta

Ingredients
100% Organic Extra Virgin Olive oil
18 sheets of egg pasta  Or  I make 18 Crepes with our  Wonderful Crepe Mix
16 oz- ricotta
12 oz- spinach chopped
4 oz- parmigiano grated or Imported Pecorino Romano

1 egg
salt
black pepper

(you can increase this filling amount accordingly if you like more filling)

tomato puree
1 onion   and/or  2 cloves garlic diced

salt & pepper

Preparation
In a pan with extravirgin olive oil fry onion and/or garlic  until golden (don't burn garlic)  then add tomato and season with salt and pepper then cook for 20 min.
In a bowl put ricotta, spinach, ½ parmigiano, egg and season with salt and black pepper.
Then fill the pasta dough with mixture and roll up then garnish with tomato sauce.
In the end put cannelloni in a baking dish then garnish with ½ parmigiano and bake at  400 ° F for 20 min.
Serve.