• 8 Cannelloni/lasagne sheets – as per my tutorial – made with 1 egg and 100 gms 2/3 cup and 2 tbsp of flour

For pesto (makes about 190 gms/ 1cup)

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

For the filling

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

To assemble

• Béchamel sauce – as per my tutorial – made with 500 ml 2 cups of milk, 50 gms (3 ½ tbsp) of butter and 50 gms (1/3 cup) of flour
• 40 gms – ¼ cup of pesto from the above recipe
• 35 gm – ½ cup Parmigiano Reggiano finely grated