Seafood Cannelloni

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.