INGREDIENTS
1/2
bunch Basil, fresh
1
Bay leaf
2 cloves
Garlic
1/2
Lemon
1
Onion
400 g
Spinach
1
Egg, large free-range
14
tubes 150 g cannelloni
1/4 tsp
Nutmeg, ground
1
Olive oil, extra-virgin
1
Parmesan cheese
250 g
Ricotta
2 x 125 g mozzarella balls