Ricotta Ring (Filippo's Ricotta Rings)

Blend the spinach and ricotta in a food processor until smooth

Transfer the mixture to a bowl, add the Parmesan cheese, egg, and mix well

Season with nutmeg, salt, and black pepper

Knead the mixture until it's smooth and reserve

Make the crepes: sift the flour into a bowl, add the eggs and mix until smooth and homogenous

Add the milk and mix well

Strain the mixture through a sieve to remove any lumps

Season with salt

Add the melted butter

Preheat the oven to 240°C

Butter two baking sheets of 30x20.5cm, spread the crepe mixture evenly, and bake for 5 minutes

Remove from the oven and let cool

Fill the crepes with a piping bag, placing a strip of filling along the edge of each crepe

Cut and roll the filled crepes into cylindrical shapes to form canneloni

Continue assembling the canneloni until you have several

Cut the canneloni into 1.5cm thick slices

Place the slices in a buttered baking dish, arranging them to show off the filling

Sprinkle with Parmesan cheese, dot with melted butter, and bake until golden brown.