To prepare spinach, combine 1 Tbsp od oil and spinach and slowly boil until water evaporates. Leave aside.

In a medium sized bowl, combine Ricotta, Parmesan and salt to taste. Mix with spinach and leave aside.

For the sauce fry oil and flour to start bubbling.

Add milk and stir to avoid lumps. Add parmesan, gorgonzola, nutmeg, salt and ground black pepper. Mix until combined and melted. Leave aside.

Preheat the oven to 180 C / 356 F.

Choose the baking pan that fits two layers of cannelloni or one, depending on your preferences.

Oil the baking pan and spread 8 Tbsp of sauce to the bottom of the baking pan.

Transfer filling into a piping bag with large nozzle and pipe cannelloni tubes.

Place tubes into baking dish.

Pour half of the sauce if you make two layers of cannelloni. If making one layer, pour all of the sauce over them and sprinkle with chopped pecans.

Bake for 40 minutes.