Ham and Cheese Cannelloni

This recipe came from a copy of Rachel Ray's magazine that I got from my sister. I have to admit that I am not one of her biggest fans (Rachel, not my sister. I am one of my sisters biggest fans). Anyway, Rachel is too loud and annoying for me. My friend Betty says she can only take Rachel in small doses and that is how I feel. She can be entertaining, but give me Giada, Tyler, Dave and Ina any day. I have tried too many recipes from Rachel that either did not work out or were actually very bland. I like to season my food , but she seems to leave those things out of her recipes. In fact the recipe I am posting today only calls for 1/2 teaspoon of salt, no other seasonings. I, of coarse, added some pepper and some garlic powder and it actually turned out pretty "Yummo"!! Very easy to make and takes no time at all.


Ham and Cheese Cannelloni

4 Tbsp. unsalted butter
4 Tbsp. all-purpose salt
2 cups heavy cream
1/2 tsp. salt
1/4 tsp garlic powder
fresh ground black pepper
1 cup whole-milk ricotta cheese
1 cup shredded mozzarella cheese
1 large egg
8 egg-roll wrappers
8 slices deli ham
1 cup freshly grated Parmigiano-Reggiano cheese

Preheat oven to 400 degrees. In a small saucepan, melt butter over medium heat. Whisk in flour until smooth. Slowly whisk in the heavy cream and cook, stirring continuously, until thickened, about 5 minutes. Set the cream sauce aside, stir in salt, garlic powder and black pepper to taste.
In a medium bowl, combine the ricotta, mozzarella and egg.
Spread a thin layer of cream sauce (about 1 1/2 cups) in the bottom of a 9 x 9 baking dish. Arrange an egg-roll wrapper on a work surface, spread 3 Tbsp. of ricotta mixture over wrapper, cover with slice of ham, then roll up jelly roll style. Repeat with remaining wrappers and place , seam side down, in single layer in the baking dish.
Spoon remaining cream sauce over cannelloni, top with Parmigiano- Reggiano and bake 20 to 25 minutes, or until golden brown and bubbly.