Instructions

Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over
moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork,
and chicken. Cook, stirring occasionally, until meat is no longer pink. Drain
excess liquid and grease thoroughly. Add wine, and reduce for 1 minute. Stir in
broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil.
Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until
almost dry. Discard bay leaf. Set aside to cool
Meanwhile, melt the butter in a saucepan set over moderately low heat. Whisk in
flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and
pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in
parsley and 1/2 cup Parmesan cheese.
Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the
cheese and parsley sauce. Set aside to cool.
In a medium size bowl, combine flour and salt. Make a well in the flour, add the
slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1
to 2 tablespoons water. On a lightly floured surface, knead dough for about 3 to 4
minutes. With a pasta machine or by hand roll dough out to desired thickness
(recommend the #5 thickness setting on hand-crank pasta machine). Use
machine or knife to cut into 4- x 5-inch strips.
In a pot of boiling salted water, cook the noodles a few at a time until al dente.
This should take only a minute or two with fresh pasta. Transfer to a bowl of cold
water. Spread the noodles in one layer on paper towels to drain.
Place 1/3 of the cooled meat and parsley sauce mix into a blender or food
processor. Pulse or blend until a smooth texture is achieved, about 2 minutes.
Repeat with remaining mixture until all filling ingredients are processed.
Prepare Fontina Cheese Sauce by placing Fontina, cream, butter and Parmesan
in a double boiler or a bowl in a saucepan of simmering water. Heat, stirring
occasionally, until the cheeses have melted and the sauce is smooth and hot.
Cover bottom of 9 x 13-inch baking dish with 1/4 inch of marinara sauce. Spoon
1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose
the filing. Transfer the cannelloni, seam side down, to 9 x 13-inch baking dish.
Repeat with the remaining noodles and filling, arranging in single layer. Ladle the
remaining marinara sauce on one side of the cannelloni, leaving the other 1/2 of
each tube without sauce. Spread the Fontina cheese sauce on the other 1/2 of
the cannelloni and sprinkle with the remaining Parmesan cheese.
Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run
under the broiler about 4 inches from the heat for 2 minutes, or until golden.