Name: Spinach and Cheese Cannelloni
Yield: Makes 8 first-course or 4 main-course servings
Ingredients: 1 1/2 tablespoons unsalted butter; 1 1/2 tablespoons all-purpose flour; 2 cups whole milk; 1/4 teaspoon salt; 1/4 teaspoon black pepper; Pinch of freshly grated nutmeg; 3/4 oz finely grated Pecorino Romano or Parmigiano-Reggiano (about 1/3 cup); 3 tablespoons extra-virgin olive oil; 1 small onion, chopped; 2 garlic cloves, finely chopped; 10 oz baby spinach; 1 3/4 cups ricotta (12 oz fresh or 15 oz supermarket-style); 1 large egg, lightly beaten; 1/2 cup chopped fresh flat-leaf parsley; 3 oz thinly sliced prosciutto (optional), chopped; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 oz finely grated Pecorino Romano or Parmigiano-Reggiano ( 1/2 cup); 8 (6- by 4-inch) fresh pasta rectangles or 8 oven-ready (sometimes labeled "no-boil") lasagne noodles; a 13- by 9- by 2-inch ceramic baking dish or other shallow 3-qt flameproof baking dish (not glass)

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Spinach and Cheese CannelloniRomulo Yanes

Active time: 2 hr Start to finish: 4 hr (includes making fresh pasta)

Cooks' note:

• Cannelloni can be assembled (but not baked) 1 day ahead and chilled, covered with plastic wrap. Let stand at room temperature 15 minutes before baking. Remaining sauce will need to be thinned slightly.

Recipe notes

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