Pancakes:

Sift the flour. Mix the flour with the eggs and slowly add the milk until a semi-liquid paste forms. Add two tablespoons of melted butter; mix and then let the batter rest for one hour. If the batter is too thick, add milk. Heat a skillet. Grease with butter. While swirling the pan, spoon the batter onto its  surface to a thin, uniform coating. Cook until it forms bubbles and the edges are dry. Flip the pancake. Remove when just cooked on both sides.

White Sauce:

Heat the milk until almost boiling. In a saucepan, melt the butter over low heat. Remove the butter  from heat, add the flour, and mix well. Salt to taste at this time to help avoid lumps. Put mixture on  heat, stirring continuously, preferably with a wooden spoon. Add pepper and grated nutmeg, stirring until sauce boils white, at least one minute, and thickens. Remove from heat and set aside.

Topping:

Place the spinach in boiling water for 2 minutes. Drain the spinach and dry with paper towels. Chop the nuts. Mix the spinach with the ricotta, Parmesan cheese and nuts. Season to taste.

Tomato Sauce: 

Chop the onion. Crush the garlic clove. Heat the pan. Add a splash of olive oil. Fry the clove of crushed garlic and onion until transparent. Add tomatoes. Incorporate herbs. Add salt and pepper and cook ¾ hour or so over low heat. Add a little water if necessary. Halfway through the cooking, crush ¼ of the sauce with a hand blender and continue cooking the sauce all together.

Cannelloni:

In a pan, put a little tomato sauce. Fill the pancakes with spinach and ricotta. Place the filled pancakes on the tomato sauce. Cover with white sauce first, and then remainder of tomato sauce.  Add 4 tablespoons of grated cheese. Place in a hot oven for about 15 minutes. Remove and serve.