Make the Egg Pasta dough and set it aside to rest.

Make the béchamel sauce mixing together the milk, butter, flour, salt and white pepper

Combine the ricotta, Parmesan, pesto, and egg. Season with salt and pepper. If you wish a more pronounced basil flavor, add a little more of the pesto or basil puree to pick it up.

Roll out the pasta and form 12 cannelloni. Lay them in a buttered gratin dish, cover with the sauce, and grate a little extra Parmesan over the top. Preheat the oven to 375°F and bake until hot, about 30 minutes.

Meanwhile, neatly dice the tomatoes, discarding the core. Heat the butter in a medium skillet over high heat. When foamy, add the tomatoes and quickly sauté them just long enough to warm them through. Season with salt and pepper, add the vinegar, and swirl the pan over the heat for a few seconds. Serve the tomatoes scattered around each portion of cannelloni.