Cannelloni ricotta e spinaci (Spinach and Ricotta Cannelloni) Recipe by Frank

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Ingredients

500g (1 lb) fresh spinach
300g (10 oz) ricotta cheese
50-75g (4-6 oz) freshly grated Parmesan cheese
A batch of fresh egg pasta made with 3 eggs and 300g/3 cups of flour
A batch of marinara or other simple tomato sauce, made with 750g (1-1/2 lbs) tomatoes
For the stuffing:
500g (1 lb) fresh spinach
300g (10 oz) ricotta cheese
50-75g (4-6 oz) freshly grated Parmesan cheese
1 egg
A scrape of nutmeg
Salt