Genovese Cannelloni Recipe

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Genovese Cannelloni
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Ingredients
12
Count
Nutrition
3020
Calories
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Ingredients:

Directions:

  1. Melt butter in a 10- to 12-inch frying pan over medium-high heat. Add onion and stir until limp but not brown, 3 to 5 minutes. Add chicken and broth; cover pan, reduce heat, and simmer gently until chicken is no longer pink in the center (cut to test), about 10 to 12 minutes. With a slotted spoon, transfer chicken to a food processor, leaving broth in pan. Increase heat and boil broth, stirring often, until reduced to about 1/4 cup, 8 to 15 minutes. Scrape liquid and any remaining onions into food processor.
  2. Add ricotta cheese, parmesan cheese, egg, nutmeg, and salt to food processor; whirl until mixture is finely ground.
  3. Follow steps 1 through 3 under Wrapping Tips, below, to cut egg roll wrappers, fill with chicken mixture, and roll up cannelloni.
  4. In each of two shallow 9- by 13-inch baking dishes, spread about 1/4 cup of the creamy tomato sauce over bottom to coat lightly. Set the cannelloni, seam down, in sauce, spacing equally. Carefully spoon the remaining sauce over cannelloni to coat wrappers well.
  5. Slice teleme cheese as thinly as possible and lay slices over cannelloni to cover (if the cheese clumps, press between your fingers to flatten), or scatter fontina over cannelloni.
  6. Bake cannelloni, uncovered, in a 375° oven until sauce is bubbling, cheese is melted, and filling is hot in the center, 25 to 35 minutes. Transfer to plates with a wide spatula and spoon some of the sauce around each serving.
  7. Wrapping Tips
  8. While cannelloni pasta tubes come in basically one length, egg roll wrappers can be cut to fit different-size pans. For 9- by 13-inch baking dishes, stack the wrappers, a few at a time, and trim them into 4- by 6-inch rectangles, discarding scraps.
  9. Lay egg roll wrappers in a single layer on a counter. Spoon about 5 tablespoons chicken filling down the length of a 6-inch edge of each wrapper. With the back of a spoon, a small spatula, or your hands, shape the filling into an even log the length of the wrapper.
  10. Roll each wrapper tightly around the filling to enclose, and lay it seam down to hold the roll shut.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3020.44 Kcal (12646 kJ)
Calories from fat 1629.08 Kcal
% Daily Value*
Total Fat 181.01g 278%
Cholesterol 1092.16mg 364%
Sodium 4234.09mg 176%
Potassium 868.16mg 18%
Total Carbs 106.07g 35%
Sugars 10.13g 41%
Dietary Fiber 7.33g 29%
Protein 246.04g 492%
Vitamin C 15.9mg 27%
Vitamin A 0.3mg 9%
Iron 5.6mg 31%
Calcium 1491.2mg 149%
Amount Per 100 g
Calories 181.21 Kcal (759 kJ)
Calories from fat 97.74 Kcal
% Daily Value*
Total Fat 10.86g 278%
Cholesterol 65.52mg 364%
Sodium 254.03mg 176%
Potassium 52.09mg 18%
Total Carbs 6.36g 35%
Sugars 0.61g 41%
Dietary Fiber 0.44g 29%
Protein 14.76g 492%
Vitamin C 1mg 27%
Iron 0.3mg 31%
Calcium 89.5mg 149%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 74.7
    Points
  • 80
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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