Cannelloni with Ricotta and Vegetables

400 g egg pasta dough

200 g sheep ricotta

200 g wild herbs (fresh for chopping)

40 g Parmigiano

Pinch of nutmeg

Pinch of fine salt

Pinch of butter flakes

400 g béchamel sauce

400 g tomato sauce

Preparation:

 

Roll out the dough and cut into rectangles of 15 x 8 cm, boil in salted water, drain and place on a linen cloth. Chop the wild herbs with a knife and mix with ricotta, Parmigiano, and nutmeg, adding a bit of salt. Place the dough on the work surface and fill with the cheese-herb paste. Seal the dough along the long side by rolling it up, leaving the short ends open. This forms a cannelloni. Grease a baking dish with butter and spread the béchamel sauce in it, followed by the tomato sauce. Place the cannelloni on top and sprinkle everything with grated Parmigiano and butter flakes. Bake in the Fontana oven at 320-350°C for about 30 minutes.