Ricotta Cannelloni

Fry the chopped onion, carrot and celery in a small saucepan with a few tablespoons of oil (soffritto).

Add the peeled and sieved tomatoes, add salt, pepper and let it cook for about half an hour. Put a large, shallow saucepan filled with water over heat.

When the water starts to boil, add the cannelloni and boil them al dente. In the meantime you can prepare the filling: slice the mozzarella and the ham into small pieces and put the ricotta through a sieve.

Mix the ingredients and add the beaten eggs, the nutmeg, salt and pepper.

Drain the cannelloni, stuff them with the filling and place them in a well-buttered baking tray.

Pour the tomato sauce over the cannelloni: Create two layers and, if necessary, and place a bit of sauce also between the two layers. Sprinkle with minced basil, the Parmesan and the remaining butter.

Gratinate the cannelloni in an oven for about 25 minutes.