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Cannelloni di Pesto

Manuela Zangara
  • minutes
  • Serves 4

INGREDIENTS

2 cups

Basil

1

small clove Garlic

8

Green beans

1/4 cup

Parsley

1

Potato, small

8

Cannelloni or lasagna sheets, fresh

1/3 cup

All-purpose flour

2 pinches

Nutmeg

1 pinch

Salt

1

Salt

1

Salt and pepper

4 tbsp

Olive oil, extra-virgin

1/2 tbsp

Pine nuts

3 1/2 tbsp

Butter, unsalted

1

Cooking spray or melted butter

2 cups

Milk

33 tbsp

Parmigiano reggiano

3 tbsp

Pecorino romano

2 cups

Ricotta