Warm some olive oil and clarified butter in a pan. Add garlic, onion, white veal, salt, pepper, and rosemary. Cook it with white wine. Pass everything through a meat grinder and add an egg yolk, cream, grated parmesan, ricotta, cinnamon, and boiled spinach. Mix everything together and place it in a pastry-tube and fill the required number of cannelloni. Place the cannelloni in a tureen with tomato sauce. Top them with bechamel sauce and place them in the oven. When the cannelloni has almost finished cooking, take it out of the oven and add a sprinkle of parmesan. Place the tureen back into the oven until the cannelloni becomes crispy.