For the filling, mix the Gorgonzola, Ricotta, Grated Grana Padano and the egg; put all in a piping bag.
Fill the RAW pasta with the Gorgonzola and Ricotta filling.
FOR THE BECHAMEL
In a pot, over medium heat, bring the Milk and grated Nutmeg (1/3) to a soft boil.
In a different pot, let’s make the bechamel.
You will need a whisk and a wooden spoon.
Start by gently heating the pot, add the butter and melt it; no need to burn the butter…..once it is melted, add the flour and mix well with the use of the wooden spoon.
Raise the heat to medium as you now need to cook the butter and flour mix (it’s called Roux).
As you gently mix it with the spoon, cook it for about 5 minutes, taking care not to give it too much colour.
Turn the heat under the pot to a minimum and start to add the hot milk in the flour mix; add it a bit at the time, that will prevent lumps in the bechamel.
Swap to the use of a whisk and as you gently add the milk bit by bit, the Roux will start to get thick, then once you add the rest of the milk, you will find yourself with a nice smooth bechamel.
Still mixing it, bring it to a gentle simmer, cook for a further 5 minutes and take off the heat.
ASSEMBLE
Now that you have all ingredients ready, let’s start to put it all together.
Get a round oven/pirex dish, lay some of bechamel at the bottom of it.
Get the stuffed pasta and lay it in the dish.
Now, warm up the bechamel and pour some of it over the cannelloni.
Grate some cheese on top, put in the oven, set at 170C and cook for about 20 minutes.
When ready, sprinkle the crushed pistachio and the Romanesco florets over it.
