Seafood Cannelloni

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

Recipe: #17130

February 03, 2015

Categories: Shrimp, Cannelloni,



"This recipe originates from Everyday Gourmet hosted by Justine Schofield. I have made modifications due to dietary/intolerance reasons. White fish and shrimp are what I use, but you can mix in crab or lobster too if you're feeling like it. I am hoping to make it soon."

Original is 5 servings

Nutritional

  • Serving Size: 1 (440.4 g)
  • Calories 506.4
  • Total Fat - 19 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 116.7 mg
  • Sodium - 683.8 mg
  • Total Carbohydrate - 54.3 g
  • Dietary Fiber - 9.3 g
  • Sugars - 9.6 g
  • Protein - 34.2 g
  • Calcium - 533.2 mg
  • Iron - 4.5 mg
  • Vitamin C - 51.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

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


  • Piping Bag

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting white fish, make sure it is firm and not too flaky.
  • When selecting shrimp, look for green prawns that are fresh and not frozen.

  • Substitute the white wine with vegetable broth: This substitution is beneficial for those who do not consume alcohol or prefer not to use it in their cooking. It is also a healthier option as vegetable broth is lower in calories and fat than white wine.
  • Substitute the cheddar cheese with vegan cheese: This substitution is beneficial for those who follow a vegan diet. It is also a healthier option as vegan cheese is lower in fat and calories than cheddar cheese.

Vegetarian Version Replace the seafood with a combination of chopped vegetables such as mushrooms, bell peppers, zucchini, and eggplant. Cook the vegetables in the olive oil and white wine mixture for about 5 minutes before adding to the ricotta mixture. Omit the cream from the tomato puree sauce and replace the cheddar cheese with a vegan cheese substitute.



Roasted Brussels Sprouts

RECOMMENDED DISH DESCRIPTION: Roasted Brussels sprouts are the perfect accompaniment to this seafood cannelloni dish. The slight bitterness of the Brussels sprouts pairs well with the creamy seafood cannelloni and the roasted flavor adds a nice contrast to the dish. It's a great way to get some extra veggies in your meal!


Garlic Parmesan Asparagus: Garlic Parmesan asparagus is the perfect side dish to accompany this seafood cannelloni dish. The asparagus is lightly cooked to retain its crunch and tossed with garlic and Parmesan cheese for a flavorful finish. The asparagus adds a fresh and light element to the meal, making it a great way to get your greens in.




FAQ

Q: What kind of seafood can I use for this recipe?

A: You can use white fish, shrimp, crab or lobster for this recipe. Feel free to mix and match depending on your preference.



Q: How long should I cook the seafood?

A: The cooking time will depend on the type of seafood you are using. Generally, white fish should be cooked for 8-10 minutes, shrimp should be cooked for 4-6 minutes, crab and lobster should be cooked for 8-10 minutes. Always check that the seafood is cooked through before serving.

2 Reviews

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!

5.0

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.

5.0

review by:
(16 Feb 2015)

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Fun facts:

The first recipe for cannelloni was published in 1837 by Italian chef Giovanni Vialardi in his cookbook ‘La Scienza in Cucina e l’Arte di Mangiar Bene’.

Seafood Cannelloni was served at the wedding of Prince William and Kate Middleton in 2011, as part of the main course.