Cannelloni is a valid alternative to lasagne, and a little lighter as it is filled with sheep ricotta cheese. Similar to Cannoli they are dressed with Bolognese and Béchamel sauce, topped with Parmigiano Reggiano to get a crunchy crust.
Though it is not very quick to make, especially if you don’t have any Bolognese sauce ready, it is worth making them once in a while.
I usually make the Cannelloni using the Pasta maker this way the tubes are extruded and they are perfect if you use the crank machine you can make lasagnas and wrap them around the ricotta filling.

Ingredients

• 4-500 grams of Bolognaise sauce
• 1 liter of bechamel sauce
• Parmigiano Reggiano

For the Cannelloni dough (see pasta making section for directions)

• 350 grams of Spelt or Ancient grain flour
• 3 eggs plus water

For the filling

• 750 grams of ricotta
• 200 grams of cooked ham cut into slices a little higher than usual
• 5-6 spoons of Parmigiano Reggiano
• Nutmeg

Directions

1. Prepare the cannelloni for the length of the baking sheet.
2. For the filling, cut the cooked ham into thin strips and amalgamate everything in a bowl adding nutmeg, parmesan, salt, and pepper.
3. At this point put the filling in the cannelloni using a (sac a poche) little bag, making sure that the hole is large enough to pass the ham.
4. Put some bechamel sauce on the bottom of a baking dish, then arrange the cannelloni one by one.
5. Cover well with the meat sauce and then with the béchamel sauce, finally sprinkle the parmesan and a pinch of breadcrumbs.
6. Bake in the oven at 180 degrees until the surface is well au gratin.