Veal And Chicken Cannelloni Recipe
Ingredients
| Basic Spinach Pasta | ||
| Olive oil-flavored vegetable cooking spray | ||
| Olive oil | 1 Teaspoon | |
| Veal cutlets | 6 Ounce | |
| 1 (4-ounce) skinned, boned chicken breast half | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| 3/4 cup nonfat ricotta cheese | ||
| Romano cheese | 1/4 Cup (16 tbs), grated | |
| Neufchatel cheese | 3 Tablespoon | |
| Basil | 2 Tablespoon, minced | |
| 1/4 cup plus 1 tablespoon Chablis or other dry white wine, divided | ||
| Tomato | 3 Cup (16 tbs), chopped | |
| Water | 1/3 Cup (16 tbs) | |
| Sugar | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Rosemary | 1 Tablespoon, minced | |
| Mozzarella cheese | 1/4 Cup (16 tbs) | |
Directions
Follow Basic Spinach Pasta recipe until dough is rolled to desired thickness (about 1/16 inch).
Roll to 24-x 6-inch rectangle; cut into 6 (6- x 4-inch) rectangles.
Cook pasta in boiling water 10 minutes.
Drain and rinse under cold water.
Spread flat on wax paper, and set aside.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add veal and chicken; cook 15 minutes or until done, turning frequently.
Remove from skillet; drain and pat dry with paper towels.
Shred veal and chicken; set aside.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add onion, and saute 4 minutes or until tender.
Position knife blade in food processor bowl.
Add ricotta cheese, Romano cheese, and Neufchatel cheese; process until smooth.
Add veal, chicken, onion, basil, and 1 tablespoon wine; stir well.
Spoon cheese mixture evenly onto each pasta rectangle just below the center; roll pasta around cheese mixture.
Place pasta rolls, seam side down, in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Set aside.
Coat skillet with cooking spray.
Add remaining 1/4 cup wine, tomato, and next 4 ingredients; bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Add rosemary, and simmer an additional 5 minutes.
Remove from heat, and cool slightly.
Position knife blade in food processor bowl; add tomato mixture, and process until smooth.
Spoon evenly over pasta rolls.
Sprinkle with mozzarella cheese.
Bake at 400° for 15 minutes or until mixture is bubbly and cheese melts.
Roll to 24-x 6-inch rectangle; cut into 6 (6- x 4-inch) rectangles.
Cook pasta in boiling water 10 minutes.
Drain and rinse under cold water.
Spread flat on wax paper, and set aside.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add veal and chicken; cook 15 minutes or until done, turning frequently.
Remove from skillet; drain and pat dry with paper towels.
Shred veal and chicken; set aside.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add onion, and saute 4 minutes or until tender.
Position knife blade in food processor bowl.
Add ricotta cheese, Romano cheese, and Neufchatel cheese; process until smooth.
Add veal, chicken, onion, basil, and 1 tablespoon wine; stir well.
Spoon cheese mixture evenly onto each pasta rectangle just below the center; roll pasta around cheese mixture.
Place pasta rolls, seam side down, in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Set aside.
Coat skillet with cooking spray.
Add remaining 1/4 cup wine, tomato, and next 4 ingredients; bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Add rosemary, and simmer an additional 5 minutes.
Remove from heat, and cool slightly.
Position knife blade in food processor bowl; add tomato mixture, and process until smooth.
Spoon evenly over pasta rolls.
Sprinkle with mozzarella cheese.
Bake at 400° for 15 minutes or until mixture is bubbly and cheese melts.
Chef
