Ham and Cheese Cannelloni   From Every Day with Rachael Ray February-March 2006 MAKES EIGHT CANNELLONI Prep Time: 15 min Cook Time: 20 min 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 2 cups heavy cream 1/2 teaspoon salt 1 cup whole-milk ricotta cheese 1 cup shredded mozzarella cheese 1 large egg 8 egg-roll wrappers (available in the refrigerated section) 8 slices deli ham 1 cup freshly grated Parmigiano-Reggiano cheese 1. Preheat the oven to 400°. In a small saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Slowly whisk in the heavy cream and cook, stirring continuously, until thickened, about 5 minutes. Set the cream sauce aside; then stir in the salt. 2. In a medium bowl, combine the ricotta and mozzarella and the egg. 3. Spread a thin layer of the cream sauce (about 11/2 cups) in the bottom of a 9-by-9-inch baking dish. Arrange an egg-roll wrapper on a work surface. Spread 3 tablespoons of the ricotta mixture over the wrapper, cover with a slice of ham, then roll up to form a log, jelly-roll style. Repeat with the remaining wrappers and place the cannelloni, seam side down, in a single layer in the baking dish. 4. Spoon the remaining cream sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes, or until golden brown and bubbly. Sunday: Tomato Tortilla Soup Monday: Cajun Shrimp with Corn Flapjacks Tuesday: Ham and Cheese Cannelloni Wednesday: Gaucho Cheesesteaks Thursday: Chicken Stew with Apricots Friday: Turkey Meat Loaf Saturday: Warm Spinach and Sausage Salad Your Shopping List

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