Spinach and Ricotta Cannelloni with Fresh Basil Sugo - Paired with R. Paulazzo Pinot Grigio 2021
Ingredients  800 g Fresh Vannella Ricotta Cheese  4 Large Bunches English Spinach - Boiled in salted water, drained and finely chopped  1 Egg Kangaroo Valley Pastured  1 Box Egg Cannelloni  1 LC Fresh Basil Sugo  Mount Zero Extra Virgin Olive Oil  ½ tsp Grounded Nutmeg  100 g Grated Grana Padano  2 tbsp Pine Nuts Béchamel  1 l Country Valley Milk  60 g Lard Ass Butter  60 g Flour  Olsson's Salt and pepper  Method 1 Preheat oven to 180C. 2 To make...
