Cannelloni
"The meat-and-ricotta filling for these filled pasta tubes can also be used to stuff ravioli, and the white sauce, known in Italian as besciamella, may be replaced by quick tomato sauce. To simplify preparation further, use purchased pasta sheets...."
INGREDIENTS
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1/2 recipe basic egg pasta dough or 5 oz purchased thin fresh pasta sheets
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For Filling:
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2 teaspoons sunflower, safflower or canola oil
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2 tablespoons minced yellow onions
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1/4 lb ground pork shoulder or butt or ground veal
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1/4 lb mortadella, ground
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2 oz prosciutto, ground
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2 cups (1 lb) ricotta cheese
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3/4 cup freshly grated good-quality parmesan cheese
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Freshly grated nutmeg
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For Sauce:
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1/4 cup unsalted butter
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1/3 cup all-purpose flour
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3 cups milk, heated almost to a boil
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Freshly grated nutmeg
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Ice water, as needed
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1/2 cup freshly grated good-quality parmesan cheese
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