Seafood Cannelloni
Servings
Prep Time
Cook Time
Ready In
Recipe: #17130
February 03, 2015
Categories: Dinner, Main Dish, Fish, Shellfish, Shrimp, Pasta, Cannelloni, Christmas, Entertaining, Father's Day, Sunday Dinner, Winter, Oven Bake, Stove Top, Make it from a box more
"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."
Ingredients
Nutritional
- 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
Step 1
Preheat oven to 180C.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Place in a piping bag and fill the cannelloni tubes with the mixture.
Step 6
Pour half the sauce in a medium-large baking dish or a few tablespoons (enough to generously coat the bottom) into individual baking dishes.
Step 7
Place cannelloni tubes into the sauce side by side (two tubes only if doing the individual portions.
Step 8
Pour over the remaining sauce and sprinkle with a little cheddar (or parmesan if using) and drizzle with a little olive oil.
Step 9
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