Then pop the spinach into a blender and add the ricotta, nutmeg, parmesan and the egg.

Spinn it all together and add salt and pepper to taste. Add to a piping bag and let it cool in your fridge or freezer (don't let it freeze).

Start off by frying chopped onion and garlic over medium high heat in some olive oil.

Then add tomatoes, basil leaves, bay leaves and lemon zest and add salt and pepper to taste.

Let it all simmer for 20 minutes, while you roll out your pasta sheets in your pasta machine.

Place your pasta sheet on the table in front of you. Make sure to use enough flour for the dough not to stick to the table, but not too much either.

Then grab your spinach filling and spread one row of filling along the short side of the pasta sheet, about 1 cm from the edge. Then scootch your knife under the pasta and roll it like a cannelloni.

Cut it with a small overlap, and make the next. Keep going until you're out of filling or pasta:) stack all your rolls up in an oven proof dish.

By now your tomatoes should be ready to so pour that sauce over the rolls.  

Sprinkle some mozzarella and parmesan on top and slip it into the oven.

Let it bake for 40 minutes at 180 degrees Celsius.  

Before serving sprinkles some basil on top.