Make the pasta dough as in basic recipe. Stretch it to 1/2-in. thick and cut into 4-in. squares. Cook the squares in plenty salted boiling water, adding 2 tbs. of oil. Cook till al dente, strain, and cool with cold water to stop the cooking process. Grease with olive oil so that they do not stick together and they will be easier to work with.
Prepare the stuffing, roast the veal and cook the spinach, squeezing out excess water.
Chop and mix the veal and ham with spinach, eggs, salt, pepper, pinch of nutmeg and 2 tbs. Parmigiano. Use a food processor to obtain a smooth stuffing.
Prepare a béchamel by combining butter with flour, then adding the milk slowly, a pinch of salt, pepper and nutmeg.
Prepare a meat sauce as in ragù bolognese. Roll the stuffing in the cannelloni and arrange into a buttered baking dish. First pour the béchamel over cannelloni, and then the beef ragù. Finally, sprinkle with grated Parmigiano, dot with butter and bake at 375ºF for 20 mins.
Serves 6
