Cannelloni with Ricotta and Spinach

Preheat the oven to 200°C (approximately 400°F).

Mix ricotta in a bowl with 1 egg and season with salt and pepper.

Peel garlic, crush, add to the bowl and stir.

Toast pine nuts in a dry skillet until golden brown.

Coarsely chop pine nuts and mix with ricotta mixture.

Rinse spinach, trim and cook in a pot of boiling salted water briefly. Drain, rinse with cold water and drain again. Wring spinach dry with hands and chop coarsely.

Add spinach to ricotta mixture. Fill a piping bag with spinach mixture.

Pipe spinach into cannelloni.

Grease a baking dish or 4 small ramekins and place cannelloni into the dish.

Whisk cream with remaining eggs in a bowl and season with salt and pepper. Pour egg-cream mixture over cannelloni.

Sprinkle Parmesan cheese over pasta and place small pieces of butter on top.