Ricotta and kale cannelloni recipe

kale 500g, thick stalks discarded and roughly chopped 

butter or olive oil 1 tbsp of each

onions 2, chopped

garlic 3 cloves, finely chopped

ricotta 750g 

toasted pine nuts

mascarpone 500g 

whole milk

nutmeg

grated parmesan or grana padano (or veggie alternative) 85g, plus extra for sprinkling

dried cannelloni tubes 450g