Cannelloni With Eggs and White Sauce.

Take wheat flour, salt and 2 tsp olive oil in a bowl. Beat 2 eggs and add in flour. Make a dough. Cover with a damp cloth and keep aside.

Wash and finely chop spinach leaves. Heat 1 tsp olive oil in a pan. Chop 1 onion and sautee. Add half crushed garlic. Sautee and add Spinach. Sautee on a high flame. Add salt, pepper and red chilli flakes. Beat rest 3 eggs and add. Cook eggs till mixture thickens. Remove from heat and keep aside.

Now make white sauce by heating butter in a pan. Add wheat flour, saute and add hot milk. Add salt and pepper and cook for 5 minutes. Add herbs. Keep aside.

Make balls from dough. Take 1 at a time. Roll big, fold and roll again. Like that folder and roll each ball 5 to 6 times. Roll a big (according to the size of your ovenproof tray) cannelloni.

Boil water in a pan. Put your rolled cannelloni and cook for a minute or till it rises on a top. Gently press with a big spatula so will be cooked from both sides.

Remove with a slotted spoon and dip in cold water to refresh. Keep on a towel sheet, apply olive oil with brush. Prepare all and place one on the top of the other by applying olive oil on each.

Cut onions into long strips. Heat 1 tsp olive oil. Saute on a medium flame. Stir Continuously for 5 to 7 minutes. Add sugar, salt and saute till brown.

Preheat oven at 200 degree celcius. Now take a Cannelloni sheet, apply little chill garlic sauce. Put a spoonful of Spinach egg mixture on it. Put a spoonful of white sauce. Fold and put in a greased baking tray. Spread white sauce over it. Spread grated cheese and bake for 20 minutes.

Garnish of caramelized onions. Serve.