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1
If using fresh spinach, rinse but do not drain. Cook, covered in a large saucepan over medium heat in the water clinging to the leaves, till wilted, about 4-5 minutes, stirring a few times.
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2
Transfer the spinach to a colander and drain, when cool enough to handle, squeeze out the excess moisture. finely chop the spinach. (if using frozen, thaw and press out excess moisture).
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3
Heat 2 T of the olive oil in a large skillet over low heat.
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4
Add the garlic, pine nuts, raisins and ham, if using, and cook till the pine nuts and garlic are golden, 3-5 minutes.
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5
Add the chopped spinach and cook for about 1 minute, stirring to distribute all the ingredients evenly.
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6
Season the spinach with salt and pepper to taste, transfer it to a bowl and set aside.
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7
Melt the butter with the remaining 1 T olive oil in a heavy, medium sized saucepan over medium low heat.
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8
Whisk in the flour and cook, whisking for about 2 minutes.
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9
Add the milk in a steady stream, and bring to a boil over high heat, whisking constantly.
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10
Reduce the heat to low and simmer, whisking occasionally, till the sauce thickens, about 2 minutes.
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11
Stir in the nutmeg and season with salt and pepper to taste.
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12
Set about 1/2 cup of the spinach mixture aside.
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13
To finish off the filling, stir 2/3 cup of the sauce into the remaining spinach, set the rest of the sauce aside.
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14
Preheat oven to 400u00b0F; lightly butter a 12x9 gratin dish or shallow ceramic baking dish.
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15
Bring 5-6 quarts water to a boil over high heat.
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16
Place a large bowl of ice water next to the pot.
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17
Working in two batches, boil the sheets of pasta, stirring to separate them, till al dente - about 2 minutes for fresh pasta and about 6 minutes for no boil lasagna noodles.
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18
Using tongs, transfer the noodles to the ice water to stop the cooking.
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19
Lift the noodles from the water, shaking off excess and lay them flat on a dry linen towel.
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20
Repeat with the remaining pasta, bringing the water back to a rolling boil before adding the second batch.
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21
Pat the pasta dry with paper towels before filling it.
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22
Place about 1/4 cup of the spinach filling close to one end of a noodle (if using lasagna, use the long end), shaping it into a compact log.
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23
Starting with a long end, roll up the noodle, then cut it in half crosswise.
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24
Place the filled noodles seam side down in the prepared dish.
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25
Repeat with remaining noodles and filling.
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26
The filled noodles should fit snugly in a single layer.
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27
Stir the reserved 1/2 cup of spinach and any of the filling you may have left over into the served sauce and spread evenly over the cannelloni.
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28
Sprinkle the cheese evenly on top.
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29
Bake till the cannelloni are hot and the top is browned and bubbly, about 25 minutes.
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30
If you'd like the top more browned, pass the dish under the broiler for a few minutes.
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31
Let cool for a few minutes then serve straight from the baking dish.
