Classic Cannelloni

Prepare and roll homemade pasta as directed. Cut into sixteen 3-inch squares. Cover and set aside. Prepare classic tomato sauce as directed. Set aside.

FOR PARMESAN SAUCE: In a small saucepan melt margarine or butter. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Stir in Parmesan cheese and sour cream. Set aside.

FOR FILLING: Heat oil in a large skillet. Add chicken, onion, parsley, garlic, salt, and pepper. Cook for 5 minutes, or till chicken is tender and no longer pink and onion is tender. Cool slightly. Place chicken mixture and prosciutto or ham in a food processor bowl or blender container. Process or blend till mixture is finely chopped. Transfer filling to a medium mixing bowl and stir in 3/4 cup of the Parmesan sauce.

In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 3-4 minutes, or till al dente, stirring occasionally. Drain.

Place a scant 2 tablespoons of the chicken filling along one edge of each pasta square. Roll dough tightly around the filling. Place in a greased 3 quart rectangular baking dish. Pour remaining Parmesan sauce over half of the pasta. Pour tomato sauce over remaining pasta. Sprinkle with 1 tablespoon Parmesan cheese. Bake in a preheated 350° oven for 30-35 minutes, or till heated through. Serve immediately.