Step: 1/10

Place the ricotta in a bowl. Stir in 1 egg until smooth and season with salt and pepper.

Step: 2/10

Peel the garlic and crush into the ricotta mixture.

Step: 3/10

Toast the pine nuts in a dry pan until pale golden.

Step: 4/10

Chop roughly and add to the ricotta.

Step: 5/10

Wash the spinach, then allow to wilt in a pan with a little boiling salted water. Drain, cool in cold water then drain again. Thoroughly press out the water and chop roughly.

Step: 6/10

Stir the spinach into the ricotta sauce. Preheat the oven to 180°C (160°C fan, gas 4).

Step: 7/10

Spoon the mixture into a piping bag and use to fill the cannelloni tubes.

Step: 8/10

Place 4 cannelloni in each baking dish.

Step: 9/10

Whisk the cream with the remaining eggs and season with salt and pepper. Pour over the cannelloni.

Step: 10/10

Sprinkle with Parmesan and dot with pieces of the butter. Bake in the oven for 40 minutes until golden brown.