Genovese Cannelloni

Name: Genovese Cannelloni
Ingredients: Creamy tomato sauce; 1/2 teaspoon fresh-grated or ground nutmeg; 3/4 cup grated parmesan cheese; 3/4 teaspoon salt; 1 large egg; 16 fresh egg roll wrappers (about 6-in. square); 1 pound teleme cheese or 4 cups shredded fontina cheese (about 1 lb.; see notes); 2 pounds boned, skinned, fat-trimmed chicken thighs, rinsed and cut into 1-inch chunks; 2 tablespoons butter; 1 onion (8 oz.), peeled and chopped; 8 ounces ricotta cheese (1 cup); 1/2 cup fat-skimmed chicken broth

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NOTES: For the most complex flavor, use rice-flour teleme cheese, but regular teleme works well too. Fontina is a good alternate, but the sauce won't be as velvety. You can prepare through step 5 up...

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Ingredients

Creamy tomato sauce
1/2 teaspoon fresh-grated or ground nutmeg
3/4 cup grated parmesan cheese
3/4 teaspoon salt
1 large egg
16 fresh egg roll wrappers (about 6-in. square)
1 pound teleme cheese or 4 cups shredded fontina cheese (about 1 lb.; see notes)
2 pounds boned, skinned, fat-trimmed chicken thighs, rinsed and cut into 1-inch chunks
2 tablespoons butter
1 onion (8 oz.), peeled and chopped
8 ounces ricotta cheese (1 cup)
1/2 cup fat-skimmed chicken broth