Pre-heat oven to 400° F

Finely chop 1 onion.
In a warm pan, add a couple tablespoons olive oil, then slowly fry the chopped onion.
Finely slice 3 or 4 cloves garlic and add to pan.
Finely chop some fresh Marjoram, add to pan.
Grate about ½ of a fresh nutmeg seed into the pan.
Add about 4 tablespoons butter to the pan.
Add 1 bag of washed baby spinach.
Let the spinach cook down about 30 seconds.
Add salt and pepper to taste.
Let the mixture cook about another 30-60 seconds.
(Note: Sauté your choice of meat to the mixture, if desired.)

Prepare about 10 fresh pasta rectangles (about 5 x 7 in.)
Add about 2 tablespoons of the mixture to each pasta rectangle, and flatten it out in the middle of the pasta.
Crumble some about 1 tablespoon fresh ricotta cheese over the mixture.
Add a pinch of salt and pepper over the top of each.  Grate fresh parmesan cheese over the top of each. Roll cannelloni’s.

Sauce
Add about 6 fresh vine tomatoes and a handful of fresh basil to a food processor and mix together for about 10 seconds. Add salt and pepper to taste.

In a 9 x 12 baking dish, add the sauce.  Add the cannelloni’s to the baking dish.  Throw all bits of cheese and mixture over the top of cannelloni’s.
Crumble 1 ball of buffalo mozzarella over the top.  Grate parmesan cheese over the top.

Cook for about 30 minutes.