Spinach and Ricotta Cannelloni

For the filling, clean well the fresh spinach and boil in very little salted water. Then put them to drain, squeeze very well in order to get more cooking water out as possible.
As soon as spinach is cool, chop them finely with a knife and place in bowl with the crumbled ricotta, nutmeg, eggs, pepper and grated cheese.
Stir well and mix everything evenly, then add the salt. Meanwhile prepare the béchamel sauce.

Oil or butter your baking pan large enough to hold all cannelloni forming a single layer. Then spread on the bottom 2-3 tablespoons of béchamel.
If you choose fresh pasta prepared by you:
Make rectangles of dough of approximately 4x3 inches boil for 1-2 minutes in salted water and then put them to dry on a clean cloth.
Put at the centre of each of them a spoonful of filling and roll the dough to form cylinders that sink into the pan. The pan must be previously greased and sprinkled with white sauce, with the terminal part of the dough down.
If you choose the dry store bought cannelloni pasta:
Cook them according to the pack, then fill a pastry bag with the mixture of ricotta and spinach, and stuff all in. Place them side by side in a baking dish and cover with remaining béchamel sauce, sprinkle it with parmesan cheese.
Continue until the end of the ingredients, and then cover all with white sauce, sprinkled with parmesan cheese.
Bake at 200°c for 20-25 minutes, using the grill for the last 5 minutes to brown the surface.