CHICKEN & PORK MOCK CANNELLONI

Steps:

• Preheat oven to 425 degrees.
• Filling.
• In a medium heavy skillet over medium heat cook the onion and garlic in the extra virgin olive oil until translucent, about 7 minutes.
• Do not brown.
• While the onion mixture is cooking cut the chicken and pork into 1 inch cubes.
• Add to onion mixture, stir frequently and cook until done, about 15 minutes.
• Let the mixture cool for 15 minutes.
• In a food processor combine the meat mixture with the ricotta cheese or cottage cheese.
• Pulse until coarsely chopped.
• Add the parmesan, egg yolks, nutmeg, and salt.
• Pulse to mix well-just don't turn it into paste, you want a little texture.
• Sauce.
• In a large saucepan over medium high heat combine the extra virgin olive oil and onion.
• Saute for 2 minutes, stirring frequently.
• Add the flour and stir well, allowing the mixture to just simmer.
• Remove from heat.
• Whisk in the milk and chicken broth.
• Return to medium heat and reduce sauce to 1 and 1/3 cups, about 30 minutes.
• Remove from heat.
• Drain the tomatoes.
• Add tomatoes, spaghetti sauce, and basil to sauce mixture.
• Stir well and set aside.
• To assemble.
• Lightly oil 2 9x13x2 inch casserole dishes.
• Add 1/4 cup sauce to each casserole dish and lightly spread over bottom.
• Lay out two egg roll wrappers.
• Evenly place 6 tablespoons of meat mixture along the edge of each wrapper.
• Roll each wrapper to enclose filling.
• Repeat until all wrappers are used.
• Place rolled cannelloni, seam side down into prepared casserole dishes.
• Do not let the cannelloni touch each other.
• Evenly cover the cannelloni with the cheeses.
• Spoon the sauce around the cannelloni, dividing equally between the two casserole dishes.
• Sprinkle basil over cannelloni.
• At this point you can cover and refrigerate for 1 day.
• Bake uncovered in a 425 degree oven for 15 minutes, up to 20.
• Use a wide spatula to transfer cannelloni to plates-I do them one at a time as they will fall apart if you are not careful.
• Spoon sauce evenly between plates.
• If you have leftover meat you can freeze it for up to 3 months.
• For Electric Skillet-lightly oil your skillet, follow remaining directions, except reduce heat to 375 degrees, cooking for 20 minutes-do not cover unless your sauce is drying out.