Ingredients:

• 2 tablespoons butter
• 1 onion (8 oz), peeled and chopped
• 2 pounds boned, skinned, fat-trimmed chicken thighs, rinsed and cut into 1-inch chunks
• 1/2 cup fat-skimmed chicken broth
• 8 ounces ricotta cheese (1 cup)
• 3/4 cup grated parmesan cheese
• 1 large egg
• ½ teaspoon fresh-grated or ground nutmeg
• ¾ teaspoon salt
• 16   fresh egg roll wrappers (about 6-in. square)
• Creamy tomato sauce (recipe follows)
• 4 cups shredded Fontina cheese (about 1 lb)

Instructions:

1. Melt butter in a 10- to 12-inch frying pan over medium-high heat. Add onion and stir until limp but not brown, 3 to 5 minutes. Add chicken and broth; cover pan, reduce heat, and simmer gently until chicken is no longer pink in the center (cut to test), about 10 to 12 minutes. With a slotted spoon, transfer chicken to a food processor, leaving broth in pan. Increase heat and boil broth, stirring often, until reduced to about ¼ cup. 8 to 15 minutes. Scrape liquid and any remaining onions into food processor.
2. Add ricotta cheese, parmesan cheese, egg, nutmeg, and salt to food processor; whirl until mixture is finely ground.  Refrigerate for 30 minutes to make it easier to handle.  While filling is cooling in the refrigerator, make the tomato sauce below in steps 8 and 9.
3. Divide the chicken filling into four parts.  Place four egg roll wrappers on counter and place tablespoons of filling along one edge of each of the wrappers so as to divide it evenly.  Roll up and place seam side down off to the side.  Repeat with remaining wrappers and filling doing four at a time.
4. In each of two shallow baking dishes that can handle the width of the egg roll wrappers, spread about ¼ cup of the creamy tomato sauce over bottom to coat lightly. Set the cannelloni, seam down, in sauce, spacing equally. Carefully spoon the remaining sauce over cannelloni to coat wrappers well.
5. Scatter Fontina over cannelloni.
6. Bake cannelloni, uncovered, in a 375″ oven until sauce is bubbling, cheese is melted, and filling is hot in die center, 25 to 35 minutes.
7. Transfer to plates with a wide spatula and spoon some of the sauce around each serving.
8. CREAMY TOMATO SAUCE:  Melt ¼ cup (1/8 lb.) butter in a 2- to 3-quart pan over medium heat; add ¼ cup minced shallots and stir just until limp, about 2 minutes. Add 3 tablespoons all-purpose flour and stir until pale gold. 2 to 3 minutes.
9. Remove pan from heat and whisk in 2 1/3 cups fat-skimmed chicken broth, 1 cup evaporated milk or whipping cream, and 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil. Whisk or stir mixture over high heat until boiling and thickened, then reduce heat to medium-low and whisk in 1 can (6 oz.) tomato paste and salt to taste.

Comments: This is great made ahead and frozen.  Take it out the morning of to thaw and bake as directed.