Ingredients
- 250g cannelloni pasta
- 2 tbsp olive oil
- 1 spring onion (finely sliced)
- 1 clove garlic (finely chopped)
- 150 grams fresh shrimp
- 1/4 cup white wine
- 4 sprigs parsley
- 1 lemon (zest and juice)
- 250g mascarpone cheese
- Salt and pepper
- 750 ml tomato puree
Instructions
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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.
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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.
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In a bowl, combine the raw chopped seafood mixture along with the lemon zest, lemon juice, ricotta, the cooled onion mixture and the parsley
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Place in a piping bag and fill the cannelloni tubes with the mixture.
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Pour half the sauce in a medium-large baking dish or a few tablespoons (enough to generously coat the bottom) into baking dish
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Place cannelloni tubes into the sauce side by side
- Pour over the remaining sauce and sprinkle with a little cheddar (or parmesan if using) and drizzle with a little olive oil.
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Cover with foil and bake in the oven for 35 minutes at 180 degrees, remove foil and bake a further 10 minutes