INPUT ARTICLE: Article: While the oven is heating, fill a large with water. Add a dash of salt and bring the pot to a boil. You don't want to cook the cannelloni the whole way through--the goal is actually just to soften them up a little bit. Place the cannelloni into the water once it is boiling. Cook them for several minutes. They should should begin to get a little softer while still retaining their shape. You can also use square pasta pieces, rather than traditional cannelloni. Lightly heat them as well. Once rinsed, do not pat it dry. Instead, transfer it to a frying pan and bring it to medium-high heat. Stir the spinach until it becomes wilted--this should take about one minute. Once wilted, place the spinach in a colander and use the back of a spoon to press out any remaining moisture. If you are pressed for time, you can also use a package of frozen chopped spinach. Simply stick it in the microwave and then place it in a colander and use the back of a spoon to press any excess liquid out. Chop it finely using a large chopping knife. The spinach will make up part of the filling, so the finer you chop it, the smoother your filling will be. Add the spinach to the ricotta. Use a large wooden spoon to mix the ingredients so that they become smooth. Add salt and pepper to taste. Once the filling is seasoned to your taste, add one egg and stir it into the mixture. If you aren't planning on using the filling right away, cover it with tin foil or plastic wrap and stick it in the fridge. There are many variations on what you can add to the filling of the cannelloni. You may also wish to consider adding some pine nuts, a touch of nutmeg, or roasted vegetables. This will be your filling device. If you happen to have a piping bag lying around, you can use that instead. Scoop the ricotta filling into the plastic bag. Carefully squeeze the bag so that the ricotta mixture fills up the cannelloni. If you chose to use the pasta squares, lay them out flat. Use a spoon to scoop ricotta filling onto the squares in a neat line down the middle. Roll the pasta sheet up and around the filling.

SUMMARY: Preheat the oven to 400F (204.4C). Rinse your spinach. Place the spinach on a chopping board. Scoop the ricotta into a medium bowl. Snip of the corner of a large resealable bag.

INPUT ARTICLE: Article: Split the squash in half, lengthwise, and scoop out the seeds and pulp. Peel, then cut squash into 1-inch chunks Toss the squash cubes together with the prepared onion, garlic, a tablespoon of olive oil, minced sage, plus salt and pepper to taste. Spread the squash mixture evenly on a baking sheet, and roast for 40 minutes, until the squash is soft. While the squash roasts, fill a large saucepan about 3/4 full of water, and bring to a boil. Add a tablespoon of olive oil, and a pinch of salt, then add in one pound of bow tie (farfalle) pasta. Cook until al dente (about 8 to 10 minutes). Drain the pasta and set to the side. When the squash mixture is ready, add two tablespoons of olive oil to a large saute pan, and heat until it's shimmering. Carefully stir in the balance of the sage, avoiding the pops and sputters of hot oil. Stir fry for about a minute, then remove with a slotted spoon or spatula to a paper towel, and dust lightly with salt (ground sea salt is ideal). Place the squash mix and pasta into the pan, and crumble the fried sage into the mix. Saute over medium-high heat, tossing steadily, until the the pasta is getting crispy on the edges. Add in the pine nuts, and cook for another minute. Toss in the parmesan, stir to combine, then serve with crusty bread and a Chenin Blanc or Pinot Gris. Note: if your pan is small, do the final saute in batches. Too much in your pan will create steam and prevent the pasta from crisping. Make this a day in advance, if you like, to allow the flavors to combine.

SUMMARY: Preheat the oven to 375F (190C). Prepare the squash. Blend squash with vegetables and spices. Roast the squash blend. Cook the pasta. Fry the sage. Saute the mix.

INPUT ARTICLE: Article: Create your video, then go into an editor and remove the long pauses, and other distractions in the video. If the video paces faster, people will continue to watch. Try to have the same lighting while recording your video and keep the same distance from the camera to make the video cuts blend together better. A good audio track can spruce up the video and disguise any audio problems you may have had. YouTube just released an audio library you can choose from at If you want to monetize your videos then avoid using copyrighted music and stick to public domain music or the YouTube library. This includes an email address, website, twitter handle and more. Some people may not be watching this video on YouTube. You want them to know who you are in those cases. Text can also keep or direct attention on-screen. Use it to your advantage. Including a link to your channel and other videos in the description can help you get more views. If you want to include links that look a bit too long you can use a link shortener like goo.gl which will make them much easier to read. Put something at the end of your videos to point where they can find you. Add some bloopers or extra footage. People love to see the extras at the end and your watch time might increase. Alternatively you could have a second separate video that contains the bloopers. You can mention and link that video at the end, this way if someone watched it then you will have 2 separate video views from the same viewer. People who watch more of your videos are also more likely to subscribe to your channel.

SUMMARY:
Take out white space. Add music to your Video. Include text information. Create credits and bloopers.