Chef Marco NYC

Make the pasta: In a bowl, combine the flour and eggs with a pinch of salt. Knead until smooth and uniform. Cover and let it rest for 30 minutes. Roll out the dough into long sheets and cut to fit your baking dish. Prepare the filling: Quick-boil the spinach for 2 minutes, then drain and chop finely. In a mixing bowl, combine ricotta, Parmesan, chopped spinach, nutmeg, and salt. Mix until the filling is creamy and uniform. Cook the sauce: In a skillet, heat olive oil and sauté the garlic briefly. Add cubed butternut squash, salt, and sage. Stir over high heat for 2–3 minutes. Add a little water and simmer until the squash is soft. Mash lightly if desired. Assemble the cannelloni: Spoon the filling onto each pasta sheet and roll them into tubes. In your baking dish, spread a layer of the squash sauce on the bottom. Place the cannelloni on top and cover with more sauce. Sprinkle with extra cheese and bake at 350°F (180°C) until golden and crispy. Serve with extra sauce spooned over the top.