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"Cannelloni with ricotta and prosciutto risotto with artichokes





Ingredients for Cannelloni:

500 gr. fresh pasta for lasagna made by you or purchased

300 gr.

ricotta 400 gr. of ham

salt

1 tablespoon Parmesan or grana




milk taste Ingredients for the sauce: 100 gr

.

butter 100 gr. 00

flour 1 liter of whole milk

three pinches of nutmeg



two tablespoons of Parmesan cheese Preparation: In a mixer insert

ricotta, chopped ham, two, three pinches of salt, a tablespoon of Parmesan cheese and pepper if you like, and start to mix a little milk until creamy, taste and see if you need more salt.

Take a disposable pastry bag with star or plain nozzle and added some 'cream of ham, then stuffed a first layer of dough, then roll out on a second layer and re-stuffed, sprinkled with a little Parmesan cheese and roll forming a cannelloni.

Continue until all the dough.

For the sauce:

Melt butter in a pan and add the flour gradually, mixing well (the sifted flour to avoid lumps), add salt and put the nutmeg, then slowly add the milk little by little, mix and cook until desired thickness, if necessary, add more milk if you takes less dense.

Take a pan, butter and flour, then a layer of sauce over cannelloni and get in line, and then pour another thin layer of white sauce, a layer of Parmesan cheese and another layer of sauce, then another, and parmesan flakes butter.

Bake for 25 minutes at 200 ° gratin and then for another 4-5 minutes.

Let stand out of the oven for 5 minutes, then serve.