Cannelloni with Cheese Sauce

Combine ricotta with 1 egg and season with salt and pepper. Crush peeled garlic and add to the mixture. Toast pine nuts in a dry pan until golden yellow and chop coarsely, add to ricotta mixture. Rinse and spin dry spinach, blanch in boiling salted water for a few minutes. Rinse in cold water and drain well. Squeeze well and chop coarsely. Add spinach to ricotta mixture. Place mixture into a piping bag with a wide tip. Fill mixture into cannelloni. Oil baking dish and arrange cannelloni into it. Whisk cream with remaining eggs and 100 grams of Parmesan (approximately 3 1/2 ounces), season with salt and pepper. Pour egg and parmesan cream over cannelloni. Sprinkle with remaining Parmesan cheese and  dot with butter pieces. Bake in preheated oven at 200°C (approximately 400°F) for about 40-45 minutes. Serve.