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 ½ 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 tbsp 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" 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
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 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" baking dish with ¼" of marinara sauce.
Spoon ¼ 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" 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 ½ of each tube without sauce. Spread the Fontina
cheese sauce on the other ½ of the cannelloni and sprinkle with the
remaining Parmesan cheese.
Bake at 400°F for 10 minutes, or until bubbling. Run under the broiler
about 4 inches from the heat for 2 minutes, or until golden.