Ricotta and spinach cannelloni with celery, carrot, and onion ragù and Extra Virgin Olive Oil

Prepare the dough with flour and eggs and let it rest. Mix the ricotta with spinach, Parmigiano Reggiano DOP, salt, pepper, and nutmeg. Roll out the egg pasta, cut into rectangles, blanch and cool them, then fill with the mixture. In a saucepan, heat the Extra Virgin Olive Oil and sauté the finely chopped celery, carrots, and onion until softened. Add the peeled tomatoes, season with salt and pepper, and cook the ragù until it becomes a smooth sauce. For the béchamel, melt the butter and flour, then add the hot milk while stirring until thickened.
Season with salt and nutmeg.
In a baking dish, spread a layer of ragù, arrange the filled cannelloni, and cover them with the béchamel and more ragù. Sprinkle with Parmigiano Reggiano DOP and bake in a preheated oven at 180°C for 25-30 minutes, until golden brown. Serve hot with a drizzle of basil-infused Extra Virgin Olive Oil.