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

Use

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

bubbly./span>e>