wash & drain spinach,stir for 2 or 3 mins in melted butter to evaporate any water left. Remove from heat, stir in Ricotta (& some grated parmasan & choipped ham is nice too) nutmeg, pepper, some salt. Beat in egg(s) & double cream to make a thick paste. The Canneloni is fast boiled for 10/12 mins, drained & allowed to cool. The sauce requires standard butter/flour roux, then gradually add milk stirring constantly. Bring to a simmer, pop in a bay leaf or 2,
some more nutmeg, pepper & salt, give it 5 mins.
The only way I get on with Canneloni is to use a piping bag to fill the flipping things! Anyway, put some of the sauce in your baking dish,pop tubes on top & pour over rest of sauce & sprinkle some more parmesan on top. Needs 35-45 mins @ 190/gm5. If that`s still not tasty enough for you experiment with basil, parsley, sage, thyme or oregano either on their own or combinations. Bon appetite!