Created by ImPat on February 3, 2015
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.