Nidi di Rondine

500 g bechamel sauce

500 g tomato sauce

200 g cooked ham

200 g mozzarella

50 g Parmigiano

1 pinch of nutmeg

pinch of butter flakes

Roll out the pasta dough and cut squares 25 x 25 cm in size. Boil in salted water, drain and place on a linen cloth.

Cut the ham, mozzarella, Parmigiano and nutmeg and mix. Stuff the pasta and roll into a kind of cannelloni. Slice the cannelloni to make little pinwheels. Butter a baking tray, spread a layer of bechamel sauce and tomato sauce and arrange the pinwheels. Spoon the remaining bechamel and tomato sauce on top and sprinkle with grated Parmigiano and butter flakes. Cook in the Fontana oven at 320-350° C for approx. 30 minutes.