Method:Baking

1. Formula

1. 4 tablespoons unsalted butter
2. 4 tablespoons all-purpose flour
3. 2 cups heavy cream
4. 1/2 teaspoon salt
5. 1 cup whole-milk ricotta cheese
6. 1 cup shredded mozzarella cheese
7. 1 large egg
8. 8 egg-roll wrappers (available in the refrigerated section)
9. 8 slices deli ham
10. 1 cup freshly grated Parmigiano-Reggiano cheese

2. Nutrition Information

• Calories: 500 kcal
• Carbohydrates: 12 g
• Dietary Fiber: 0 g
• Fat: 41 g
• Protein: 20 g
• Sugars: 3 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Preheat the oven to 400 degrees F. 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.

4. Remark