Instructions

1. To make the bechamel, melt the butter over medium heat, and when foaming, add the flour and stir briskly with a whisk or spoon.
2. Cook for about 2 minutes, then slowly add the milk, whisking continuously.
3. Cook for about 3-4 minutes more, until it is of medium-thick consistency, similar to a runny pudding or yogurt, then remove from heat and set aside.
4. To make the filling, to the heated oil, add the onion and saute until soft, then add the veal, and cook until no longer pink. Drain off the fat, and cool. In a large bowl, mix together the cooled meat mixture, prosciutto, ricotta and parmesan cheeses, spinach, and then season to taste. Set aside.
5. Prepare the egg pasta, and cut into 8 (6- inch) squares. Cook the pasta sheets in boiling water for just 30 seconds, then plunge into cold water to stop the cooking process. Preheat an oven to 400 degrees F. Place about 1/3 cup filling into the center of each pasta sheet, and roll up into a cylinder.
6. Once all sheets are filled, place about 1 cup of the bechamel on the bottom of a 9 x 12 inch pan, and then lay the cannelloni's on top of this. Spread the remaining bechamel on top, dot with the prepared tomato sauce, then sprinkle with the remaining cheese.
7. Bake until bubbling and golden, about 30 minutes. Let stand 10 minutes before serving. Carefully remove the cannelloni, two to a plate, and serve.