Cannelloni Stuffed with Chicken and Ricotta

Cannelloni Stuffed with Chicken and Ricotta

ingredients:
500 grs. Fresh pasta see recipe on previous publication or
500 grs. lasagne precooked industrialized
filling:
½ pound of ground chicken
½ pound of tomatoes peeled and seeded
1 leek white part only thinly sliced
1 medium onion, finely chopped or roasted
2 cloves of minced garlic if you remove old kernels
1 tbsp (tablespoons) chopped parsley, or
1 teaspoon (tsp oregano or both together
2 teaspoons (tsp) of salt shallow
2 tablespoons (soup) of oil
1 pinch of nutmeg
Other Ingredients Filling:
200 grs. Fresh ricotta mashed
Tomato Sauce:
600 grams of ripe tomatoes cut into 4 parts
3 tablespoons (soup) of corn oil
1 large onion, chopped
1 tablespoon (dessert) shallow salt
2 tbsp (tablespoons) chopped parsley
1 tbsp (tablespoons) grated cheese to sprinkle over the cannelloni
2 cups (tea) of hot water.
How to Prepare the Tomato Sauce:

Hit the tomatoes tomatoes in a blender, strain through a fine sieve.
In a large pan fry the onion in oil, add the strained tomato sauce, season with salt, add the water and let the heat until reduced by half. Becomes a thick sauce.
Before using the sauce, add the chopped parsley.
Make the sauce before filling.
How to Prepare the Filling:
Cook the chicken breast with 4 cups water, 1 carrot, 2 stalks celery, the dark part of the leek, 1 clove of garlic and a ineiro tablet of broth or salt.
In a medium saucepan place the oil the onion leek leave the fire until the onions wilt.
Add the chopped tomatoes chicken saute for 25minutos, or until the tomatoes come apart and be well sequinho.
Add the ricotta mashed parsley and nutmeg and salt, mix well. Leave the filling to cool.
Open a squared mass of 15 X 15 cm, place a portion of stuffing on them (one or two teaspoons (tablespoons of the filling) Roll forming a cannelloni.
If you prefer you can make mini cannelloni, do not forget to lower the filling.
Accommodate them in an ovenproof dish.
Cover with tomato sauce, sprinkle grated cheese on top.
Bake gratin until 180 ° C.
Serve with a rich salad of raw vegetables, lettuce, watercress, arugula, endive and other.