While the sauce is reducing, I chopped 150g of spinach, two tablespoons of fresh basil and a clove of garlic. I then mixed the fresh ingredients with 500g of ricotta, salt, pepper and 1/4 of nutmeg. Prepare a baking dish and spread half of the sauce on the base.
After the mixture is combined, take a handful and spread it on half a lasagna sheet and roll the sheet into a tube. Lay the tube on top of the sauce with the cut side down. Continue this process until you have filled the tray.
Spread the remaining sauce on the top of the cannelloni and sprinkle with freshly grated parmesan. Pop the cannelloni into the 200°c oven for 20 minutes or until the pasta is tender and the cheese is golden.