Cannelloni with Ricotta and Spinach

Method

1. For the pasta dough: combine type 2 flour, type 0 flour, and semolina with eggs (mainly yolks, adding whites as needed). Mix with a fork then knead by hand until smooth.
2. Roll out the dough using a pasta machine, passing it through multiple times to achieve the desired thickness.
3. Cut the dough into equal-sized squares.
4. For the filling: drain the ricotta well to remove excess whey. Combine with blanched spinach, salt, and olive oil. Do not add nutmeg or Parmesan to preserve the ricotta's flavor.
5. Blanch the pasta squares in boiling salted water for about 2 minutes until they float. Transfer to ice water to stop cooking, then drain.
6. For the tomato sauce: sauté garlic in oil, add tomato passata or conserve, and finish with fresh basil.
7. Trim the edges of the pasta squares neatly.
8. Place a generous amount of filling on each square and roll tightly.
9. Arrange the cannelloni in a baking dish. Spoon the tomato sauce over them.
10. Grate fresh caciotta cheese on top.
11. Bake in preheated oven at 180°C for about 20 minutes until the cheese melts and the pasta is tender.