SPINACH, RICOTTA AND PROSCIUTTO CANNELLONI
Steps:
- Bechamel Sauce In med saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly until the sauce is thick, smooth and creamy about 10 min.(do not allow sauce to boil? Remove from the heat and stir in the salt, pepper and nutmeg. (sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.about 4 cups FOR CANNELLONI Cook spinach according to directions and drain well. Squeeze spinach dry by handfuls and chop fine. In a bowl stir together spinach, ricotta, 1 cup Parm., eggs,prosciutto, parsley and salt and pepper to taste. Spread 1 cup tomato sauce in bottom of prepared dish. Working with 1 crepe at a time, spread about 1/3 cup filling along one edge and roll up to enclose filling, leaving ends open. Arrange cannelloni as formed, seam side down. Spoon 2 cups sauce evenly over cannelloni, covering them, sprinkle with reaming 1/2 cup parm. (I use both red and white sauce on top) Back in oven for 30 minutes and let stand 10 minutes before serving. FOR CREPES Blend together eggs, water, flour and salt in a blender until smooth. Transfer to a bowl. Lightly brush a 10 inch skillet with melted butter and heat over moderate heat until hot but not smoking. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next one). COOK UNTIL JUST SET AND UNDERSIDE IS LIGHTLY browned, about 30 seconds (I found this not to be enough time). Then invert crepe onto a clean kitchen towel in one layer to cool. (IT will be cooked on one side only) Make remaining crepe brushing skillet with butter as needed.
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