- 2 cups milk
- 1 cup white wine
- 2 Tbsp unsalted butter
- 2 Tbsp plain flour
- ½ tsp ground nutmeg
- salt flakes and ground white pepper
- 200ml cream
- 150g vintage cheddar cheese, grated
- ½ bunch basil leaves, chopped
- 500g chopped frozen spinach, thawed and squeezed dry
- 500g ricotta
- 18 dried cannelloni tubes
- ¼ bunch parsley, chopped
1 Combine the milk and wine in a small saucepan and set over a moderate heat until boiling. Mix the butter, flour and nutmeg in a medium saucepan and set over a moderate heat, cooking until thickened. Pour in the milk mixture in a steady stream, whisking constantly, and simmer until thick and smooth. Set aside.
2 Add the cream and cheddar cheese to the milk mixture and whisk until smooth. Combine the basil, spinach and ricotta in a large bowl, whisk until smooth, then season with salt and pepper. Pipe into the cannelloni tubes, then arrange these in a baking dish and cover with the cheese sauce.
3 Cover with aluminium foil, then bake for 1 hour. Remove the foil, bake for another 15 minutes, then serve with a sprinkling of parsley.