Wash the spinach, shred roughly then put them in a large cooking pot / pan with a dash of water and a sprinkle of salt. On medium heat, let the the spinach cook, making sure it doesn't stick to the bottom: ass water as needed to avoid this.

The spinach will shrink considerably and release a lot of dark green water: this is normal and just what you want it to do. Once the spinach is cooked, drain the water and squeeze the spinach to make it as dry as possible: I use a sieve and wooden spoon for this.

Return to the pot and mix with ricotta, parmesan, nutmeg and salt until you have a creamy, spoonable filling. Taste as you go to adjust exact seasoning to your taste.

If the filling looks too wet, add a little more Parmesan.

I like to add a bit of tomato sauce to my cannelloni, a small amount on top for color and taste. I use a very simple passata with fresh basil sauce, you can quickly cook while the spinach cooks or once the filling is done. You can find my exact tomato and basil sauce recipe here.

To make the béchamel for this recipe, melt 50 g of butter in a saucepan, then whisk in 50 g of flour until you get a smooth, sticky paste that forms a ball you can move around the pot.

Slowly pour in 500 ml of milk, whisking continuously to avoid lumps (this is the moment to channel your inner kitchen ninja). Keep whisking over medium heat until the sauce thickens and becomes silky. Season with a little salt, and your béchamel is ready—simple, fuss-free, and just the right amount for this cannelloni recipe.

Cut the fresh lasagna sheets into rectangles large enough to roll (usually 10–12 cm wide).

If your sheets are the dry type instead of fresh, this will add a layer of difficulty as they don't always behave as we would like: but usually, you can blanch them for 10–20 seconds in boiling, salted water and this should make them payable enough to then roll.

Pat dry with a clean tea towel and careful in handling as they will get very hot very soon.

Spread a line of filling along the long edge of each pasta rectangle, then gently roll it into a cylinder — your fresh cannelloni.

Place the rolls seam-side down in a baking dish with a thin layer of béchamel (or tomato sauce) at the bottom to prevent sticking.

Spread béchamel over the cannelloni, then add spoonfuls of tomato sauce here and there.

You can swirl them lightly together for a marbled effect — it looks beautiful once baked.

Sprinkle generously with Parmesan.