Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Boned chicken breasts 1 c Heavy cream
3/4 c Butter 1/2 ts White pepper
7 Chicken livers 1/8 ts Nutmeg or
10 sl Prosciutto 1/2 ts Dried mustard
2 c Grated Parmesan Salt, to taste
1/2 c Flour 1 lb Basic Egg Noodle Dough
1 qt Scalded milk

Saute chicken breasts in 1/4 cup butter until browned. Saute livers
briefly in the same pan. Grind the breast, livers and Prosciutto fine
in a grinder. add one cup of Parmesan and mix.

In the top of a double boiler melt the remaining butter, add the
flour and whisk until blended. Add the milk, whisking vigorously.
Cook until thickened. Add the cream and seasonings.

Add one cup of the sauce to the ground meat and mix.

Cut the rolled out pasta into 4" squares with scissors. Cook the
squares in boiling water until tender, about 8 min., drain and spread
out on damp towels.

Spread 2 Tablespoons of the chicken filling on each square and roll
up. Arrange the rolls in baking dishes. Sprinkle with the remaining
cheese and cover with the remaining sauce. Bake at 350 to browned,
about 20 min.

Cannelloni can also be made with any of your favorite ravioli
fillings.

From: Jim Weller
Submitted By JIM WELLER On 05-01-95

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