Pasta dishes are always a good idea!
Preheat the stove to 180 °C. Grease one dish. Clean and dice the mushrooms. Sauté in half of the butter.
Rinse spinach, spin dry, then add to sauté pan with remaining butter and fall together. Then add half the pine nuts, ricotta and half the parmesan, season with salt and season with pepper. Reduce a little bit on a gentle fire – seasoning.
Then fill the pasta with the farce and place them in a row in the mold. Drizzle a little olive oil over it, pour whipped cream over it and finally sprinkle the remaining Parmesan cheese over it.
Place in the oven for half an hour. Meanwhile, toast the remaining pine nuts in a dry frying pan until golden.
To serve, sprinkle the pine nuts and a few basil leaves over the cannelloni.
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