Instructions: Place carrots on a piece of foil and drizzle with a tablespoon of olive oil. Sprinkle with salt and pepper. Seal and roast in 350 degree oven for 12 to 15 minutes until tender. Cut in half when cool.

Place red and golden beets on separate pieces of foil, drizzle a tablespoon of olive oil on each, sprinkle with salt and pepper and fold foil. Roast in 350 degree oven for about 30 to 40 minutes, until knife tender. Peel and cut into quarters when cool.

To caramelize shallots, heat a medium saute pan and add 2 tablespoons of olive oil. Add peeled shallots and sprinkle with half teaspoon sugar. Cook about 20 minutes on low to medium heat until they reach a caramel brown.

To make filling, saute shallots in olive oil for about 3 to 4 minutes. Let cool. Combine remaining ingredients, except for cooked spinach, in bowl. Set aside.

Next make pasta. Mix dry ingredients in bowl. Make a well, add eggs. With fork, stir eggs into flour. Mix until dough begins to form. Knead dough until smooth and elastic, about 10 to 15 minutes.

Cut dough in half and place through pasta machine at widest setting, which should be No. 1. Continue putting pasta through higher settings, once each, until you reach No. 5. Repeat with second half of dough. Cut pasta into twelve 4-inch squares.

Fill large pot with salted water and bring to boil. Cook a few pieces of pasta at a time for about 20 seconds. Remove with slotted spoon and lay on flat work surface to cool.

Spoon about 1 tablespoon of cheese filling onto edge of pasta. Place half tablespoon of cooked spinach next to filling. Carefully roll pasta over filling and tuck seam-side down. Place cannelloni on oiled cookie sheet. Sprinkle on Parmigiano-Reggiano. Cook in 400 degree oven until cheese turns a golden brown, about 10 to 15 minutes.

While cannelloni is in oven, heat a small saute pan and add the butter. Cook on low heat until the melted butter is a golden brown, then remove from heat. Add hazelnuts, sage and salt and pepper to taste.

Heat a large saute pan and add 2 tablespoons olive oil. Place carrots, beets and caramelized shallots in pan and saute for 2 to 3 minutes or until hot. Add spinach and vegetable stock and season with salt and pepper. Cook until spinach is wilted.

Divide roasted carrot and beets mixture into six separate bowls. Place 2 cannelloni on top of each mixture. Spoon brown butter over each cannelloni, making sure that hazelnuts and sage are divided equally. Sprinkle each with toasted bread crumbs and amaretti crumbs.

This recipe yields 6 servings.

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