Cannelloni with ricotta and stilton

2_03378 CANNELLONI with RICOTTA and STILTON INGREDIENTS for 4 PEOPLE 500 g ricotta, 4 eggs, nutmeg, 120 g of grated cheese to the dough, a lemon, a box of lasagna, grated Parmesan to the sauce, 300 g of stilton. Mix the ricotta with the eggs, parmesan, grated lemon peel and, if welcome, nutmeg. Boil the pasta in salted water for 2-3 minutes, drain and place it on a clean kitchen towel. Grease just a dish. Cut the dough into rectangles approximately 10 x 6 cm and lean a little ricotta cannelloni, formed, gently rolling up the dough and place in baking dish already prepared. Finish the dish with a single layer of cannelloni tight together, arranged on the surface the stilton cheese cut into cubes, sprinkle with Parmesan and beribboned Dames with small clumps of butter. Bake in the oven already warm and cook for about 40 minutes. When cooked, remove from oven, let stand a few minutes, then serve.