date:Jun 04, 2014
Ingredients
1 box of Barilla Cannelloni
1 jar Barilla Mediterranean Vegetables sauce
800g fresh ricotta cheese, full milk
120g Parmigiano Reggiano, grated
1 egg, free range
350g sweet potato, cooked and mashed
2 silver beet bunches, cooked and finely chopped
20g unsalted butter, to grease oven tray
1/3 cup Extra Virgin Olive oil
Salt and pepper, to taste
Bechamel
1L milk
1/2 onion, roughly chopped
1 bay leaf
50g butter, unsalted
50g flour 00 or plain flour
Method
1. For the Bechamel: Add