Preparation
Place the ricotta in a bowl. Stir in 1 egg until smooth and season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000247/000247_step_1_M.jpg)
Peel the garlic and crush into the ricotta mixture.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000247/000247_step_2_M.jpg)
Toast the pine nuts in a dry pan until pale golden.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000247/000247_step_3_M.jpg)
Chop roughly and add to the ricotta.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000247/000247_step_4_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000247/000247_step_5_M.jpg)
Stir the spinach into the ricotta sauce. Preheat the oven to 180°C (160°C fan, gas 4).
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000247/000247_step_6_M.jpg)
Spoon the mixture into a piping bag and use to fill the cannelloni tubes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000247/000247_step_7_M.jpg)
Place 4 cannelloni in each baking dish.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000247/000247_step_8_M.jpg)
Whisk the cream with the remaining eggs and season with salt and pepper. Pour over the cannelloni.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000247/000247_step_9_M.jpg)
Sprinkle with Parmesan and dot with pieces of the butter. Bake in the oven for 40 minutes until golden brown.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000247/000247_step_10_M.jpg)