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About the Dish

  • Sweet Potatoes

    Sweet Potatoes

  • Whole Milk

    Whole Milk

  • Garlic

    Garlic

  • Spice Blend

    Spice Blend

  • Ground Chicken

    Ground Chicken

  • Braising Mix

    Braising Mix

  • Grated Parmesan

    Grated Parmesan

  • Alfresco Pasta Fresh Pasta Sheets

    Alfresco Pasta Fresh Pasta Sheets

  • Butter

    Butter

  • All Purpose Flour

    All Purpose Flour

  • Oregano

    Oregano

METHOD

1
Heat oven to 375° F. MISE EN PLACE • Peel and grate sweet potato. • Peel and chop garlic. • Remove any tough greens stems. Coarsely chop leaves. • Pick oregano leaves. Discard stems.
2
• In a small saucepan over medium heat, combine 3/4 cup sweet potato, milk, 1 teaspoon garlic, 1 teaspoon spice blend and 1/4 teaspoon kosher salt. Bring to a simmer. • Reduce heat to low, cover, and simmer gently, stirring occasionally, until sweet potato is very tender, 10 to 15 minutes.
3
In a skillet over medium heat, warm 1 teaspoon cooking oil. Add chicken and remaining sweet potato. Cook, breaking up meat, until chicken is no longer pink, 4 minutes.
4
• Add remaining garlic, remaining spice blend and 1/4 teaspoon kosher salt. Cook, stirring, 30 seconds. • Add greens. Stir to wilt and incorporate.
5
• Along the center of each pasta sheet, spoon one-sixth of chicken filling (about 1/3 cup). Roll to form cylinder. • Transfer cannelloni to shallow baking dish, preferably just large enough to hold cannelloni snuggly in single layer. • Sprinkle any remaining filling over top.
6
In a small saucepan over low heat, melt butter. Sprinkle flour over butter, and whisk until smooth, 2 minutes. Do not let flour brown.
7
• Add warm milk mixture and cook, stirring, until thickened, about 1 minute. • Season to taste with kosher salt. Spoon sauce over cannelloni.
8
• Cover with foil. Bake for 15 minutes. • Remove foil and sprinkle remaining Parmesan over top.
9
• Bake until golden brown on top, about 15 minutes more. • Let stand 10 minutes before serving. Garnish with oregano, and enjoy!