Fry the diced onion in plenty of extra virgin olive oil. Add the garlic and the raw lamb's quarters vegetable and let it brown while adding the wine, then cover with a lid and cook until the vegetable is tender (about 10 minutes). Remove from the heat and chop the vegetables, then in a container mix them with the ricotta, egg and pecorino cheese, finally season with salt and pepper. Fill the cannelloni, previously cooked “al dente” and drained, with the prepared mixture. Place a layer of tomato sauce in a baking dish, then lay the filled cannelloni and fresh pecorino cheese on top. Cover them with the rest of the sauce and bake for 20-30 minutes. Let cool for another 5-10 minutes and serve your stuffed cannelloni!