Cannelloni

The bechamel sauce for the cannelloni in a saucepan melt the butter. Stir in the flour and sweat briefly. Then gradually add the milk, stirring constantly. Season with nutmeg and salt and let it boil well.

Prepare the ragout sauce as described in the lasagna recipe. Pour off the excess juice from the ragout sauce so that only the pure meat mixture remains. Mix in the ricotta and if the binding is still too little possibly incorporate an egg yolk. Pre-cook the cannelloni according to package directions or fill immediately with the mince. Pour half of the tomato sauce into an ovenproof casserole dish, place the stuffed cannelloni and cover with bechamel sauce.

Finally, spread the remaining tomato sauce over the top. Sprinkle with freshly grated Parmesan cheese and place some butter flakes on top. Bake the cannelloni in the preheated oven at 200°C-220°C for 20-30 minutes until golden brown. (Follow the package instructions!)

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