1 lg. onion
1 lb. boneless pork shoulder or loin
3 lg. boned chicken thighs (3/4 lb.)
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 & 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, nutmeg and 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, salt and pepper to taste. Cover bowl.

EGG PASTA:

8 oz. plain flour (2 c.)
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 10 minutes.

Using pasta machine, roll dough out in thin sheets (position 4 on machine with 6 settings). Cut in pieces 3-4 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 (WHITE SAUCE) :

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

Melt butter in pan and mix in flour. Add milk slowly and simmer. Mix to smooth consistency. Add nutmeg, salt and pepper. Cook at low heat for 10 minutes. Pour completed sauce uniformly over cannelloni. Sprinkle grated cheese over cannelloni.