Cannelloni With Ricotta Shrimp And Leeks Recipes

CANNELLONI WITH RICOTTA, SHRIMP AND LEEKS

Steps:

• Preheat the oven to 350°. In a small bowl, blend the ricotta with the chives and season with salt and pepper.
• Spread 1 tablespoon of the butter in a 9-by-13-inch baking dish. Sprinkle the Parmesan over the bottom of the dish.
• Bring a medium saucepan of salted water to a boil. Have ready a large bowl of cold water. Cut the pasta sheets into eight 6-inch squares.
• Add the sheets to the boiling water and cook them until tender, about 2 minutes. Using a slotted spoon or a Chinese wire skimmer, transfer the sheets to the bowl of cold water and let cool. Spread the sheets on paper towels and pat dry.
• Transfer the pasta sheets to a work surface. Spread 1/4 cup of the ricotta filling at one edge of each pasta sheet and roll up loosely to make flattened cylinders.
• Transfer the cannelloni to the prepared baking dish and spread 1/2 tablespoon of the butter over them. Bake the cannelloni for about 12 minutes, or until heated through.
• Meanwhile, in a medium skillet, heat the olive oil. Add the leeks, season with salt and pepper and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes.
• Increase the heat to moderate. Add the shrimp, season with salt and pepper and stir occasionally until the shrimp are cooked, about 3 minutes.
• Add the Armagnac and carefully light it with a long-handled match. When the flames die down, swirl in the remaining 1 tablespoon of butter. Spoon the leeks and shrimp over the cannelloni and serve.

SHRIMP AND CRAB CANNELLONI

Steps:

• Preheat the oven to 450°F Butter an ovenproof dish. Heat 1 tablespoon of the butter in a frying pan and add the shallots. Cook over a gentle heat for 1 minute.
• Add the shrimp, crabmeat and cognac. Season to taste and cook for 2-3 minutes.
• To make the sauce, melt the remaining butter in a saucepan and add the cornstarch. Cook over a medium heat for 3-4 minutes, without colouring.
• Gradually add the milk, stirring continuously, until the sauce is thick and smooth.
• Add half the sauce into the shrimp and crab mixture and stir in the dill.
• Lay the pasta out on a work surface, fill with the mixture and roll up into tube shapes. Arrange the cannelloni in the dish and pour over the remaining sauce.
• Scatter over the Parmesan cheese and cook for 10 minutes, until hot and golden. Serve with a crisp green salad.