Nidi di Rondine

500 g béchamel sauce

500 g tomato sauce

200 g cooked ham

200 g mozzarella

50 g Parmigiano

1 pinch nutmeg

Pinch of butter flakes

Roll out the pasta dough and cut squares of 25 x 25 cm size. Cook in salted water, drain and place on a linen cloth.

Cut and mix the ham, mozzarella, Parmigiano, and nutmeg. Fill the pasta and roll it like cannelloni. Cut the cannelloni into slices to create small pinwheels. Grease a baking tray with butter, spread a layer of béchamel sauce and tomato sauce, and arrange the pinwheels. Distribute the remaining béchamel and tomato sauce over them with a spoon and sprinkle with grated Parmigiano and butter flakes. Cook in a Fontana oven at 320-350° C for about 30 minutes.