Place the ricotta in a bowl. Stir in 1 egg until smooth and season with salt and pepper.
Peel the garlic and crush into the ricotta mixture.
Toast the pine nuts in a dry pan until pale golden.
Chop roughly and add to the ricotta.
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.
Stir the spinach into the ricotta sauce. Preheat the oven to 180°C (160°C fan, gas 4).
Spoon the mixture into a piping bag and use to fill the cannelloni tubes.
Place 4 cannelloni in each baking dish.
Whisk the cream with the remaining eggs and season with salt and pepper. Pour over the cannelloni.
Sprinkle with Parmesan and dot with pieces of the butter. Bake in the oven for 40 minutes until golden brown.