Cannelloni with ricotta and nut filling

Ingredients for 4 servings:

• 300 g ricotta
• 2 cloves garlic
• 1 bunch of parsley
• 50 g walnuts
• 50 g almonds, peeled
• 50 g hazelnuts
• 1 egg yolk
• some nutmeg
• 80 g Parmesan, freshly grated
• 20 cannelloni (without pre-cooking)
• 1 liter of milk
• 60 g butter
• 60 g flour
• Salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel the garlic. Wash the parsley, shake dry, and trim the stalks. Finely chop all the nuts with the garlic and parsley, or blend them in a blender. Blend the Parmesan and ricotta until smooth. Stir in the nut mixture, egg yolk, a little salt, and a pinch of nutmeg. For the béchamel sauce, melt the butter in a saucepan. Briefly sauté the flour. Slowly add the milk while stirring, and bring to a boil. Season with salt and nutmeg. Preheat the oven to 220°C. Grease a baking dish with butter. Fill the cannelloni with the cheese and nut mixture. Cover the bottom of the baking dish with a layer of sauce, arrange the cannelloni on top, and pour over the remaining sauce. Sprinkle with the Parmesan and bake in the oven for 25 minutes.