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Name: Genovese Cannelloni
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian American
Ingredients: 2 Tbsp butter; 1 ea onion chopped; 2 lb chicken breast meat; 1/2 cup chicken broth; 16 oz ricotta cheese; 3/4 cup grated parmesan cheese; 1 ea egg; 1/2 tsp ground nutmeg; 3/4 tsp table salt; 21 ea egg roll wrappers 6" square; 4 cup mozzarella cheese; 1/4 lb butter; 1/4 lb shallots; 3 Tbsp flour; 2 1/3 cup chicken broth; 1 cup skim evaporated milk; 1 Tbsp chopped fresh basil; 6 oz tomato paste

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INGREDIENTS

2 Tbsp butter
1 ea onion ; chopped
2 lb chicken breast meat
1/2 cup chicken broth
16 oz ricotta cheese
3/4 cup grated parmesan cheese
1 ea egg
1/2 tsp ground nutmeg
3/4 tsp table salt
21 ea egg roll wrappers ; 6" square
4 cup mozzarella cheese
Creamy Tomato Sauce
1/4 lb butter
1/4 lb shallots
3 Tbsp flour
2 1/3 cup chicken broth
1 cup skim evaporated milk
1 Tbsp chopped fresh basil
6 oz tomato paste

Servings

INSTRUCTIONS

To make tomato sauce melt butter in saucepan; add shallots and stir just until limp, about 2 minutes. Add flour and stir until pale gold; 2-3 minutes. Remove pan from heat and whisk in chicken broth, evaporated milk and basil. Whisk or stir mixture over high heat until boiling and thickened, then reduce heat to medium-low and whisk in tomato paste.

Melt butter in skillet. Add onion and stir until limp but not brown, 3-5 minutes. Add chicken and broth; cover pan, reduce heat, and simmer gently until chicken is no longer pink in the center, about 10-12 minutes. With slotted spoon, transfer chicken to food processor, leaving broth in pan. Increase heat and boil broth, stirring often, until reduced to about one fourth C, 8-15 minutes. Scrape liquid and any remaining onions into food processor. Add ricotta cheese, parmesan cheese, egg nutmeg and salt to food processor; whirl until mixture is finely ground. Spoon about 5 Tbsp onto egg roll wrapper. With back of a spoon, shape filling into an even log the length of the wrapper. Roll each wrapper tightly and lay it seam down to hold roll shot. In ease of 2 shallo 9x13 inch pans, spread one half C of creamy tomato sauce over bottom to coat lightly. Set the cannelloni, seam down, in sauce, spacing equally. Carefully spoon the remaining sauce over cannelloni to coat wrappers well. Slice cheese or grate over cannelloni to cover. Bake, uncovered, in 375F oven til sauce is bubblin, cheese is melted, and filling is hot in center, 25-35 minutes. Transfer to plates with wide spatula and spoon some of the sauce around each serving.

NOTES

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Genovese Cannelloni

2 Tbsp butter
1 ea onion chopped
2 lb chicken breast meat
1/2 cup chicken broth
16 oz ricotta cheese
3/4 cup grated parmesan cheese
1 ea egg
1/2 tsp ground nutmeg
3/4 tsp table salt
21 ea egg roll wrappers 6" square
4 cup mozzarella cheese
 Creamy Tomato Sauce
1/4 lb butter
1/4 lb shallots
3 Tbsp flour
2 1/3 cup chicken broth
1 cup skim evaporated milk
1 Tbsp chopped fresh basil
6 oz tomato paste

To make tomato sauce melt butter in saucepan; add shallots and stir just until limp, about 2 minutes.  Add flour and stir until pale gold; 2-3 minutes. Remove pan from heat and whisk in chicken broth, evaporated milk and basil.  Whisk or stir mixture over high heat until boiling and thickened, then reduce heat to medium-low and whisk in tomato paste.

Melt butter in skillet. Add onion and stir until limp but not brown, 3-5 minutes.  Add chicken and broth; cover pan, reduce heat, and simmer gently until chicken is no longer pink in the center, about 10-12 minutes. With slotted spoon, transfer chicken to food processor, leaving broth in pan.  Increase heat and boil broth, stirring often, until reduced to about one fourth C, 8-15 minutes.  Scrape liquid and any remaining onions into food processor.  Add ricotta cheese, parmesan cheese, egg nutmeg and salt to food processor; whirl until mixture is finely ground.  Spoon about 5 Tbsp onto egg roll wrapper.  With back of a spoon, shape filling into an even log the length of the wrapper. Roll each wrapper tightly and lay it seam down to hold roll shot.  In ease of 2 shallo 9x13 inch pans, spread one half C of creamy tomato sauce over bottom to coat lightly.  Set the cannelloni, seam down, in sauce, spacing equally.  Carefully spoon the remaining sauce over cannelloni to coat wrappers well.  Slice cheese or grate over cannelloni to cover.  Bake, uncovered, in 375F oven til sauce is bubblin, cheese is melted, and filling is hot in center, 25-35 minutes.  Transfer to plates with wide spatula and spoon some of the sauce around each serving.

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Nutrition

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Serving Size: 1 Serving (487g)
Recipe Makes: 8 Servings

Calories: 806
Calories from Fat: 277 (34%)

Amt Per Serving		% DV

	Total Fat 30.8g	41 %
	Saturated Fat 17.9g	90 %
	Monounsaturated Fat 8.4g
	Polyunsanturated Fat 1.9g
Cholesterol 179.6mg		55 %
Sodium 1872mg		65 %
Potassium 871.7mg		23 %
Total Carbohydrate 66.5g		20 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 63.8g
Protein 63.5g		91 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 806

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