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1
Cut pasta into 5-inch squares and parboil in water for a minute or a minute and a half.
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2
Transfer to a bowl of cold water.
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3
Spread in one layer over cloth towels.
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4
Make Bechamel Sauce: Melt butter, stir in flour and add milk slowly.
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5
Heat until mixture thickens.
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6
Set aside.
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7
Make Spinach: Parboil spinach leaves until just wilted.
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8
Drain.
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9
Cool and squeeze out moisture and chop.
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10
Saute 1/3 cup minced shallots in 2 tablespoons butter.
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11
Add parboiled spinach and saute gently until spinach has absorbed butter.
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12
Season with salt and pepper.
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13
Make Ricotta Filling: Blend ricotta cheese with parmesan.
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14
Add eggs and egg yolks and spinach filling.
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15
Season with salt, pepper and nutmeg.
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16
To assemble: Preheat oven to 400 degrees.
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17
Butter a large gratin dish or two smaller ones.
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18
(Canneloni are baked in a single layer, snuggly set-in but not overlapping).
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19
Spoon some filling down the center of a parboiled pasta square, spread to 1/2-inch of edges, roll up and transfer, seam side down to the gratin dish.
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20
Ladle Bechamel over top and sprinkle with 1/3 cup grated Parmesan.
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21
Dot with 4 tablespoons chilled cubed butter and bake on upper center rack of oven for 15 minutes or until bubbling.
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22
Let stand 15 minutes before serving.
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23
Can serve with extra grated Parmesan.
