The recipe

To make the pasta - mix one whole egg with another yolk and approximately 150g of flour. 
Roll this mixture out, fairly thinly, and using the point of a knife, mark out two dozen small 
(8cm x 8cm) squares. 

Put plenty of salted water on to boil and when it has reached temperature, gradually add the pasta squares. Remove them from the water when they are al dente and lay them out carefully onto damp serviettes.

Prepare a fairly dense béchamel sauce using 50g butter, 50g flour and half a liter of milk. 
Divide the mixture into thirds, putting two thirds aside, in a bowl and when it is almost cold, add a fistful of grated parmesan and 300g of chopped, cultivated mushrooms that have been lightly cooked with a little butter, salt and a few spoonfuls of water (or 50g of dried mushrooms that have been well re-hydrated, cooked in the same way and then chopped). 

Place half a spoonful of this new mixture onto each pasta square and roll them up, so as to close the mixture inside (and form the cannelloni) and place them into a well-greased heat-resistant porcelain container, so as to form a base layer.

Cut between 60 and 80g of gruyere cheese into small cubes and scatter over the pasta base, adding at least 50g of finely chopped ham.

Dilute the remaining third of béchamel sauce with a glass of milk and melt it on the hob. Use this fairly liquid sauce to cover the cannelloni and finally sprinkle grated parmesan over the top. Put into the oven for approximately 15 minutes, or until the sauce has formed a light, golden film.

The dish

The béchamel sauce, butter, milk and flour make for a fairly intense medley of delicate flavors. The base ingredients combine perfectly with the subtle flavors of the mushrooms, ham and cheese, to give a rich dish that is best accompanied by a non-complex, yet refined, wine.

The Wine

The delicate, yet intense, flavors of this dish mean that it should be accompanied by a wine that is not too harsh. The typical, slightly ‘hard’, tannin flavor of a red wine is, therefore, unsuitable for this type of meal whilst the ideal wine is, instead, a mature white wine, of a non-complex structure. It must have a smooth, non-acidic and slightly aromatic taste, a reasonable alcoholic content and a fairly persistent flavor that harmonizes with that of the dish. 
It must, therefore, be fairly neutral and only slightly bitter.