• 400 g spinach
• extra-virgin olive oil
• ¼ teaspoon ground nutmeg
• 1 onion
• 2 cloves of garlic
• 2 x 400 g tins of quality plum tomatoes
• 1 bay leaf
• ½ a bunch of fresh basil , (15g)
• ½ a lemon
• 1 large free-range egg
• Parmesan cheese
• 250 g ricotta
• 150 g cannelloni , about 14 tubes
• 2 x 125 g mozzarella balls (or any grated cheese for top)