6 oz. thin sliced prosciutto (or ham), coarse chopped
1 lb. chicken breast, boned, skinned, 1/2 inch pieces
2 tbsp. butter

Saute 1 large onion, chopped until limp. Add chicken until no more pink. Add ham. Coarse grind in cuisinart or mince by hand.

Mix in: 2/3 c. Parmesan 1 c. Ricotta 1/4 tsp. nutmeg Salt and pepper

EGG ROLL CANNELLONI:

12 egg roll wrappers
Creamy tomato mint sauce
1 lb. Teleme cheese (or Jack)

Mound 1/3 cup filling along 1 long edge. Roll up to close. In shallow baking dish put 1/2 sauce first, then rolls, last 1/2 sauce and cheese on top. Uncovered 400 degrees, 30-40 minutes.

WON TON RAVIOLI:

Thin won ton skins
Filling
Egg white
Creamy tomato mint sauce
Parmesan

Rounded tablespoon filling in center of skin, egg white around 4 edges. Top and press together. Single layer on flour dusted baking sheets. Cover. Chill up to 4 hours or freeze. Can cook immediately, 5 minutes; 6 if frozen.

CREAMY TOMATO MINT SAUCE:

Saute 2 medium onions finely chopped and 2 cloves garlic, minced or pressed, in 3 tablespoons oil until limp. 1 1/2 tbsp. dry mint 1 1/2 tsp. dry basil 1 c. chicken broth, not if too wet

Simmer uncovered until slightly thickened and reduced, 20 minutes. Stir in 1/2 cup whipping cream. Salt and pepper to taste.

If tomatoes watery, don't use broth.