Meat Filled Cannelloni

Heat oil in a skillet and brown ground beef, add onion and garlic and saute until tender.

Add dry sherry and cook for several minutes over low heat. Remove from heat and allow to cool slightly.

In a food processor, process meat mixture along with eggs, cheese, Canadian bacon, prosciutto and fresh parsley. Process until smooth but still somewhat crumbly.

For Pasta: Place both flours in a food processor and pulse together. Add eggs and olive oil and pulse until a smooth dough ball forms.

Place dough ball on a lightly floured surface and knead for several minutes. Separate dough into 4 equal parts and wrap in plastic wrap. Allow to sit for 30 minutes.

Remove one part of the dough at a time and knead slightly. Flatten out and fold into a rectangle and start through a pasta press. Start on the highest setting and run the pasta through several times, then switch to the next setting and run through only once, ending with the next to last setting. You should end up with a long sheet of pasta that is approximately 4 inches wide and several feet long.

Cut the pasta into 5 inch sheets. Place pasta sheets in boiling water for only a couple of minutes (fresh pasta cooks very fast). Place cooked pasta sheets in cold water to stop cooking process. Remove and pat dry before filling.

Alternately, you may use dry pasta. If you a using dry pasta, cook according to manufacturer's instructions and then drain.

To fill cannelloni, spread 2 tablespoons of mixture on each sheet and roll up. Place the marinara sauce along the bottom of a 13 x 9 inch baking dish and place each filled cannelloni seam side down in the pan.

Sprinkle with grated Parmesan cheese and bake at 375 degrees F for about 20 minutes or until cheese is bubbly and golden brown.