|Plain tomato sauce||2 Cup (32 tbs)|
|White sauce||3 Cup (48 tbs), made with 3 cups milk|
|Chicken breasts||1 Pound, boned, skinned, chopped into small pieces|
|Prosciutto||1⁄4 Pound, diced|
|Mortadella||1⁄4 Pound, diced|
|Pasta dough||1 Pound, made with 4-1/2 cups all-purpose flour|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Whipping cream||3 Tablespoon|
|Ground pepper||To Taste|
Prepare Plain Tomato Sauce.
Prepare Basic White Sauce.
Prepare Meat Filling.
Prepare Basic Egg Pasta Dough.
Dry pasta sheets 10 minutes.
Cut sheets into 5" x 5" squares.
Preheat oven to 400F (205C).
Butter a 13" x 9" baking dish.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add 7 or 8 pasta squares.
Bring water back to a boil and cook pasta uncovered 10 seconds.
With a large slotted spoon, place pasta in a large bowl of cold water.
Remove pasta squares immediately and lay on kitchen towels.
Pat dry with another towel.
Repeat with remaining pasta squares.
Place 1 or 2 tablespoons Meat Filling down center of each dried pasta square.
Fold 2 opposite edges of pasta over filling to make a tube.
Place cannelloni with folded edges down, close together in a single layer in buttered baking dish.
Spoon tomato sauce over cannelloni.
Cover with white sauce.
Sprinkle with Parmesan cheese and dot with butter.
Bake 10 to 15 minutes or until cheese is melted and cannelloni are lightly golden.
Meat Filling: Melt butter in a medium skillet.
When butter foams, add chicken pieces.
Saute over medium heat until lightly colored.
Put chicken and all other ingredients except cream in a blender or food processor.
Blend to a paste.
If mixture is too dry, add cream.
Season with salt and pepper.