Seafood Cannelloni

5
Servings
15m
Prep Time
70m
Cook Time
1h 25m
Ready In


"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."

Original recipe yields 5 servings
OK

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

Related

ClassyCook

The hardest part about making these is waiting for them to come out of the oven. The prep went quickly and upon serving I got compliments from around the table. A make again for us!

review by:
(9 Mar 2015)

Karen E

Well, I certainly am glad that I tried this recipe Pat, absolutely excellent, DH felt so spoiled that I made this for him on Valentines night!!!! We loved it. Made as directed, I used the parsley option, simply because I had it and didnt have tarragon. I made individual portions : this would be an excellent and very special offering to guests. I had plenty for 4 individual cannelloni, we had one each and DH has 2 left to enjoy for very special lunches! Thnk you, enjoyed making this (very straight-forward), and especially enjoyed eating it! Made for Consideration tag game.

review by:
(16 Feb 2015)