February 03, 2015
"This recipe originates from Everyday Gourmet hosted by Justine Schofield. I have made modifications due to dietary/intolerance reasons. I am hoping to make it soon."
- Serving Size: 1 (550.5 g)
- Calories 633
- Total Fat - 23.8 g
- Saturated Fat - 9.9 g
- Cholesterol - 145.9 mg
- Sodium - 854.8 mg
- Total Carbohydrate - 67.9 g
- Dietary Fiber - 11.6 g
- Sugars - 12 g
- Protein - 42.8 g
- Calcium - 666.5 mg
- Iron - 5.7 mg
- Vitamin C - 64.3 mg
- Thiamin - 0.2 mg
Preheat oven to 180C.
In a large skillet, heat olive oil and sauté the onion and garlic until soft and then add white wine and cook for further 2 minutes, reducing it by half, allow it to cool.
In the mean time bring the tomato puree to the boil and season with salt and pepper, simmer for 15 minutes before adding the cream and then cook for a further 5 minutes.
In a bowl, combine the raw seafood mixture along with the lemon zest, lemon juice, ricotta, the cooled onion mixture and the parsley or tarragon.
Place in a piping bag and fill the cannelloni tubes with the mixture.
Pour half the sauce in a medium-large baking dish or a few tablespoons (enough to generously coat the bottom) into individual baking dishes.
Place cannelloni tubes into the sauce side by side (two tubes only if doing the individual portions.
Pour over the remaining sauce and sprinkle with a little cheddar (or parmesan if using) and drizzle with a little olive oil.
Cover with foil and bake in the oven for 35 minutes before removing the foil and baking a further 10 minutes.
Tips & Variations
- Piping Bag