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Thursday, March 17, 2011

Ham and Cheese Canneloni

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

Lighten up!

Use whole milk instead of heavy cream; and skim-milk ricotta and low-fat mozzarella in place of whole-milk cheeses.

Preheat the 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. In a medium bowl, combine the ricotta and mozzarella and the egg. 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. Spoon the remaining cream sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes, or until golden brown and bubbly.

recipe source: rachael ray