Tuesday, January 20, 2009

Ham and Cheese Cannelloni

This was given to me by my sister-in-law, Sandra, and it has become one of our family favorites! Enjoy!
Ham and Cheese Cannelloni
Makes 8 cannelloni 
Prep time  15 minutes
Cook time  20 minutes
whole milk instead of heavy cream; skim milk ricotta and low-fat
mozzarella in place of whole-milk cheeses.
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups heavy cream
1/2 teaspoon salt
1 cup whole milk ricotta cheese
1 cup shredded mozzarella cheese
1 large egg
8 egg-roll wrappers (available in the refrigerated section)
8 slices deli ham
1 cup freshly grated Parmigiano-Reggiano cheese
1.             Preheat oven to 400.  In a small saucepan, melt the butter over
medium heat.  Whisk in the flour until smooth.  Slowly whisk in the
heavy cream and cook, stirring continuously, until thickened, about 5
minutes.  Set the cream sauce aside; then stir in the salt.
2.             In a medium bowl, combine the ricotta and mozzarella and the egg.
3.             Spread a thin layer of the cream sauce (about 11/2 cups) in the
bottom of a 9-by-9-inch baking dish.  Arrange an egg-roll wrapper on a
work surface.  Spread 3 tablespoons of the ricotta mixture over the
wrapper, cover with a slice of ham, then roll up to form a log,
jelly-roll style.
               Repeat with the remaining wrappers and place the cannelloni, seam
side down, in a single layer in the baking dish.
4.             Spoon the remaining cream sauce over the cannelloni, top with the
Parmigiano-Reggiano and bake for 20 minutes, or until golden brown and

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