Preheat the oven to 180C.
Divide the pasta dough into 4 and put each piece through the machine until it is thin - number 1 setting.
Cut the sheets of pasta into 12 cm. squares and cover with a cloth until ready to cook.
Prepare the filling; mix the ricotta, half the parmesan, the egg, chopped ham, spinach and mozzarella in a bowl and season with pepper and salt.
Peel and chop the tomatoes then simmer them in the olive oil for 20 minutes. Season with salt and pepper, and stir in the basil. You may have to add a little water if it starts to be a little dry.
Divide the ricotta mixture between the pasta and fold the edges over to form cylinders.
Butter a rectangular oven-proof dish and spread a little of the tomato sauce over the bottom.
Lay the cannelloni with the join down on the sauce then cover with the rest of the sauce.
Sprinkle with the rest of the parmesan and dot with butter. Cook in the oven for 20 minutes.
Serve with salad garnish and more parmesan, handed separately.