Ingredients for 9 portions:
- 100 g Ginos walnut cream (COD. 03214),
- 250 g egg-pasta sheets for lasagne,
- 800 g béchamel,
- Parmesan cheese.

Ingredients for the filling:
- 600 g Ginos red chicory cream (COD. 03205),
- 250 g Ricotta,
- 60 g Parmesan cheese,
- 1 egg,
- Nutmeg.

1. Sear the egg-pasta sheets in boiling water for one minute, drain them and extend them on a clean cooking towel.
2. Blend all the ingredients for the filling in a bowl together with the red chicory cream and add a pinch of salt a pepper.
3. Pour a layer of mixture homogeneously on each egg-pasta sheet, roll them up carefully paying attention to avoid mixture spill.
4. Pour a thin layer of béchamel on the bottom of the baking pan or tin-foil bowl and arrange the cannelloni on it, one next to the other.
5. Separately blend the walnut cream with the remaining béchamel and cover the cannelloni with the mixture homogeneously, sprinkling with Parmesan.
6. Finally bake them at 180°C for 15 minutes.
7. Serve 2 cannelloni for person or arrange it in comfortable bowls for a delicious take-away.