Spinach Ricotta Cannelloni With Homemade Tomato Sauce Recipe

• 2 c. all purpose flour
• 3 x egg
• 1 1/2 tsp salt
• 1 tsp extra virgin extra virgin olive oil
•     Cannelloni Filling
• 2 x egg, lightly, beaten
• 1 x 10 ounce package spinach, trimmed, cooked, liquid removed, and, minced
• 1 x 454 g tub ricotta cheese
• 4 ounce freshly grated parmesan cheese
• 4 ounce shredded mozzarella cheese
• 3 Tbsp. minced fresh Italian parsley
• 1 pch salt
• 1 pch pepper
•     Homemade Tomato Sauce
• 2 x 28 ounce cans plum tomato
• 6 sprg fresh Italian parsley or possibly 6 sprigs fresh basil, leaves
• 1 sm onion
• 2 clv garlic, halved
• 3 Tbsp. extra virgin extra virgin olive oil
• 1 Tbsp. dry oregano
• 1/4 tsp warm pepper flakes
• 2 tsp salt

Directions