1 lg. onion
1 lb. boneless pork shoulder or loin
3 lg. boned chicken thighs (3/4 lbs.)
1/2 c. chopped parsley
2 whole eggs
1 c. Ricotta cheese
1/2 c. grated Parmesan cheese
1/4 tsp. ground nutmeg
2 tbsp. olive oil
Salt and pepper

In large frying pan, cook chopped onion until soft. Add pork; cut into small 1/2 inch cubes and simmer for 15 minutes. Add chicken cut into 1/2 inch cubes, parsley, and nutmeg; simmer for an additional 15 minutes. Keep covered; add small amount of moisture if mixture drys out. Let cool and force mixture through medium blade of food chopper. Add eggs, Ricotta, Parmesan cheese, and Salt and pepper to taste. Cover bowl.

EGG PASTA:

8 oz. plain flour (two cups)
2 lg. eggs
Little water

Mix ingredients in a bowl. Once mixture begins to blend, knead until firm and elastic. Continue to work until smooth and silky. Takes about ten minutes.

Using pasta machine, roll dough out in thin sheets (position 4 on machine with 6 settings). Cut in pieces 3 to 4 inches square. Boil in water for approximately 6 minutes; drain and fill with meat mixture. Roll meat mixture up in dough and lay seam down in greased baking dish. Makes approximately 18 Cannelloni.

BECHAMEL SAUCE:

2 oz. butter
2 oz. flour (1/2 c.)
1 pt. (2 1/2 c.) boiling milk
1/4 tsp. grated nutmeg
Salt and pepper