Cannelloni with spinach, pumpkin and nutmeg - by Chef Marcus Wareing CANNELLONI 250g of cannelloni tubes 100g of Emmental, grated 125g of pumpkin seeds, toasted Fillings: 1/4 pumpkin, (700g) peeled and diced 500g of spinach 2 pinches of ground nutmeg 40g of low fat cream cheese 3 pinches of salt 2 pinches of black pepper 1 dash of vegetable
oil White sauce 1/2 onion, peeled 1 garlic clove 6 cloves 2 bay leaves 600ml skimmed milk 1/2 tsp of salt 25g of unsalted butter 3 tbsp of plain flour Tomato sauce 1 dash of vegetable oil 500g of sieved passata 4 tbsp of tomato puree 2 tbsp of balsamic vinegar 2 garlic cloves, minced 1/2 onion, finely diced 1 tbsp of caster sugar 1/4 bunch of fresh thyme 1/2 tsp of salt 1/2 tsp of pepper METHOD: 1.