An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 1/2 pounds ground chicken
- 3 cups broccoli florets
- 1/2 medium onion, minced
- 3 cloves garlic, peeled and minced
- 16 ounces ricotta cheese
- 1 recipe of our Alfredo Sauce
- 1 recipe of our Homemade Pasta for Cannelloni and Lasagna or your favorite pasta for cannelloni
- 2/3 cup Parmigiano Reggiano cheese, grated
- 1/3 cup extra virgin olive oil
- Salt and pepper
Directions
1.
Preheat
oven
to
400
degrees.
2.
Place
the
broccoli
florets
in
the
food
processor
and
pulse
until
they
are
finely
chopped.
3.
In a
large
saute
pan
over
medium
high
heat,
add
the
olive
oil,
onion,
garlic
and
1/4
cup
water.
Saute
the
garlic
and
onion
until
the
onion
begins
to
turn
translucent.
4.
Add
the
ground
chicken
to
the
pan.
Using
the
back
of a
fork,
break
the
chicken
into
small
pieces,
mashing
and
mixing
it
into
the
onion
and
garlic.
Continue
this
process
until
the
chicken
begins
to
turn
white
and
is
loose.
Then,
saute
the
chicken
until
it
begins
to
brown.
5.
Once
the
chicken
has
begun
to
brown,
add
the
broccoli
to
the
pan
with
1/2
cup
water.
Turn
the
heat
to
low,
cover
the
pan
and
simmer
for
10 -
12
minutes,
stirring
occasionally
and
adding
more
water
if
necessary.
6.
The
broccoli
is
done
when
it
is
soft;
remove
the
pan
from
the
heat
and
set
it
aside
to
cool
- at
least
30
minutes.
7.
While
the
chicken
and
broccoli
mixture
cools,
prepare
the
recipes
for
homemade
pasta
and
the
alfredo
sauce.
8.
When
the
chicken
and
broccoli
mixture
is
cooled
to
room
temperature,
add
the
ricotta
to
the
pan
as
well
as
1/3
cup
of
the
grated
Parmigiano.
Mix
all
ingredients
well
to
combine.
Taste
the
mixture
and
add
salt
and
pepper
to
your
taste.
9.
Line
an
oven
safe
baking
dish
with
parchment
paper.
10.
Spoon
a
generous
spoonful
or 2
of
the
alfredo
sauce
into
the
baking
dish
and
spread
over
the
parchment
paper.
11.
Lay
one
sheet
of
pasta
for
the
cannelloni
onto
a
plate.
Spoon
1
very
generous
tablespoon
of
the
chicken
and
broccoli
filling
onto
the
short
end
side
of
the
pasta.
Roll
up
the
pasta
and
place
the
roll
into
the
baking
dish.
12.
Continue
step
11
until
you
have
used
all
of
the
pasta.
If
you
make
two
layers
of
cannelloni
in
one
pan,
prior
to
proceeding
to
the
second
layer,
spread
a
generous
amount
of
the
alfredo
sauce
evenly
over
the
first
layer
of
cannelloni
and
top
with
a
sprinkle
of
Parmigiano.
13.
When
all
of
the
cannelloni
are
made,
spoon
the
remaining
alfredo
sauce
over
the
last
layer
of
cannelloni,
spreading
the
sauce
evenly
over
the
top
of
the
cannelloni.
Top
with
the
remaining
Parmigiano
or
add
more
to
your
taste.
14.
Cover
the
baking
dish
with
aluminum
foil
and
bake
on
the
bottom
rack
of
the
oven
for
30 -
35
minutes.
15.
After
30
minutes
or
so,
uncover
the
dish
and
bake
another
10
minutes
to
brown
the
cheese.
16.
Once
the
cheese
has
browned,
remove
the
dish
from
the
oven
and
let
it
cool
for
10 -
15
minutes
before
serving.
