Mix 600g ricotta cheese, 3 eggs, 50g grated gruyere cheese, 50g grated parmesan cheese, 3 tablespoons of fresh chopped herbs (sage, basil, thyme and parsley), salt, pepper and nutmeg powder. Once everything is mixed, fill twelve TAHONA crêpes with 2 or 3 tablespoons putting the filling on one end of the crêpe rolling it carefully to form the cannelloni.
To assemble, first cover a baking dish with some melted butter, then place the cannelloni one after the other with the opening on top. Brush the cannelloni with melted butter and sprinkle finely grated cheese all over. Cook in the oven for 20 or 25 minutes on high heat and then serve the cannelloni with fresh tomato sauce. Tomato sauce: finely chop two onions and one garlic clove and gently heat in a pan with a splash of oil until they start to color. Then add 800g of chopped, peeled tomatoes, a leaf of bay, a cup of vegetable broth, some marjoram, salt and pepper. Cook the sauce for one hour over low heat until it reduces. Serve it with the hot cannelloni.
Options: you can replace the fresh herbs with 3 or 4 tablespoons of chopped walnuts and instead of butter you can add vegetable margarine.