Cannelloni al Pesto

• 8 cannelloni sheets 2/3 cup and 2 tbsp of flour, made with 1 egg and 100 grams
• 8 lasagne sheets 2/3 cup and 2 tbsp of flour, made with 1 egg and 100 grams

For pesto (makes about 190 gms/ 1cup)

• 80 gms basil washed, 2 cups
• 15 gms parsley washed, ¼ cup
• 1 garlic small clove
• 25 gms Pecorino Romano cheese finely grated, 3 tablespoons
• 10 gms Parmesan Cheese finely grated, 1 tbsp; Parmigiano Reggiano
• 45 to 60 ml extra virgin olive oil 4 to 5 tablespoons
• 5 gms pine nuts ½ tablespoon
• salt to taste

For the filling

• 500 gms ricotta cheese 2 cups
• 150 gms pesto from the above recipe, ¾ cup
• 85 gms Parmigiano Reggiano cheese finely grated, 1 ½ cups
• 1 pinch nutmeg
• salt to taste
• black pepper to taste
• 1 potato boiled and sliced, small
• 8 green beans boiled

To assemble

• béchamel sauce 2 cups of milk, 50 gms (3 ½ tbsp) of butter and 50 gms (1/3 cup) of flour, made with 500 ml
• 40 gms pesto from the above recipe, ¼ cup
• 35 parmigiano reggiano finely grated, ½ cup