Cannelloni with spinach and capocollo

Serve 4

Roll out the pasta dough and blanch them into boiling salted water,  then let them to cool down.Prepare the stuffing in bowl  by mixing together the spinach, ricotta cheese, parmigiano reggiano, the fiokki, the capocollo cut into strips and the egg yolks. Prepare the béchamel using the milk and the white roux following the instructions on the package. Cut the pasta into same size rectangular  pieces and fill with the prepared spinach stuffing,. then closed them up to form the cannelloni shape. Spread a little béchamel on the bottom of an oven dish, add the cannelloni and cover with more béchamel sauce. Finish with a sprinkle of grated parmigiano and bake at 180 ° C for 20 minutes.