Cannelloni With Ricotta Shrimp And Leeks Recipes

SPINACH & RICOTTA CANNELLONI

Steps:

• First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
• Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
• Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.

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:

• For sauce:
• Heat oil in large pot over medium-high heat. Add onions and garlic and sauté until translucent, about 5 minutes. Mix in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves and crushed red pepper and bring to boil. Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes. Discard bay leaves. Working in batches, puree sauce in blender; return to same pot. Add cream and vinegar and simmer 15 minutes. Season to taste with salt and pepper. Refrigerate.
• For Cannelloni:
• Cook noodles in pot of boiling salted water until almost tender. Drain. Cool in bowl of cold water.
• Heat olive oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add shrimp; sauté just until opaque, about 3 minutes. Stir in basil, oregano and crushed red pepper. Cool.
• Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl. Season with salt and pepper. Mix in egg.
• Butter 13 x 9 x 2-inch glass baking dish. Spread generous 1 cup tomato cream sauce in bottom of dish. Drain lasagna noodles; trim to 8-inch lengths. Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch border on all sides. Staring at 1 short end, roll up each noodle jelly roll style. Place in prepared pan, seam side down. Pour remaining sauce over cannelloni. Cover with foil. (Can be made 1 day ahead; refrigerate.)
• Preheat oven to 350°F. Bake foil-covered cannelloni until heated through, about 45 minutes.