Two Classic Italian Pasta Dishes , One Cheese Stuffing
Cannelloni & Ravioli Made With The Same Filling!
Fast & Fresh! Everyone will think that you made these pasta dishes from scratch, because the egg roll wraps used are light and have never been frozen. When they are covered with sauce and baked, you completely eliminate the need to boil the pasta, this saves you a lot of time! The filling used in both of these pasta dishes is the same. The stuffing consists of chicken, prosciutto or ham, ricotta and Italian blend of Mozzarella, Provolone, Parmesan, Asiago, Fontina and Romano. If you are serving both pasta dishes together, you can make them tastes like two completely different dishes by omitting one or both of the meats from one of the dishes. The creamy sauce used for the Cannelloni can also be used for the Ravioli, or for more of a contrast, omit the chicken broth & whipping cream and top Ravioli with Italian cheese blend.
Ingredients Chicken & Prosciutto Filling
2 - 12.5 ounce cans of Chunk Chicken Breast ( 1 Lb. Cooked Chicken Breast Shredded with 2 forks can be substituted)
6 - Ounces finely minced Prosciutto or Ham
1 - Large Onion chopped
2 - Eggs
1 - Cup Italian blend cheese Mozzarella, Provolone, Parmesan, Romano, Fontina & Asiago
1/4 Teaspoon ground nutmeg
1 - Cup Ricotta cheese
2 - Tablespoons olive oil
1 - Pound egg roll wraps
Ingredients Creamy Cannelloni sauce
1 - Large onion chopped
1 - Tablespoon minced garlic
1 - 6.5 ounce can sliced mushrooms
3 - Tablespoons Olive Oil
1 - 28 ounce can Tomato sauce
1 - 28 ounce can Italian-Style Tomatoes
11/4 Teaspoons dry Basil
1 - Cup Chicken Broth
1/2 - Cup of Whipping Cream
1 - Teaspoon Salt
1/2 - Teaspoon Pepper
1/4 - Teaspoon Oregano
1 - Teaspoon Garlic Salt
1 - Teaspoon Italian Seasoning
1/4 Cup White Zinfandel wine
1/2 - pound sandwich size mozzarella cheese slices
Directions Chicken & Prosciutto Filling
Sautee chopped onion in 2 tablespoons olive oil until clear & transparent. Then add the 2 cans of chunk chicken breast and minced prosciutto. Empty pan into a large mixing bowl and add 2 eggs, 1 cup of Italian blend cheese, 1 cup of ricotta cheese and 1/4 teaspoon of nutmeg. Blend together well with a wooden spoon and set aside sauce.
Directions Cannelloni Creamy Sauce
Sautee one chopped onion until clear & transparent in 3 Tablespoons or olive oil. Then add minced garlic and mushrooms. Empty pan into pot with cans of tomato sauce & Italian style tomatoes, and add all spices and 1/4 cup of wine and 1 cup of chicken broth. Simmer for about 10 minutes, until reduced and then add 1/2 of cream.
Spoon in Cannelloni sauce into boat dishes that have been brushed with olive oil. Then add 2 Tablespoons of Chicken & Prosciutto filling into egg roll wraps and roll and place into boats with seam side down. Cover liberally with sauce and cut sandwich sized mozzarella cheese slices in half and place over Cannelloni with a slight gap between cheese slices. Then place boat into a preheated 350 degree oven for about 30 minutes or until nicely brown.
Spoon in sauce into bowls that have been brushed with olive oil. Take a Egg Roll Wrap and with a pizza cutter cut in half. Paint half of the wrap with egg white, place about a tablespoon of filling in the middle of the wrap and fold over and crimp( with your fingers) and trim with a fancy pastry cutter. Place finished Raviolis in to bowl with sauce, cover with sauce and top with Italian Blend Cheese. Bake in a preheated oven at 350 degrees for 30 minutes or until nicely brown.
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