Genovese Cannelloni Recipe – Sunset Magazine

Ingredients

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