Classic Cannelloni

Handcrafted according to the recipe of Emilian homes.
A yellow dough, thin, pulled by roller and not extruded, rich in eggs from free-range hens, and Emilian wheat.
The classic cannelloni are stuffed by hand with a rich mixture of ricotta and spinach, garnished with béchamel sauce and Emilian ragout.
Pasta made with with 27% Italian eggs, from free-range hens. Bake in a traditional oven or microwave with grill for 15 minutes.