Jul 14 2026
Restaurants›Giovanni's Ristorante›Cannelloni Di Pesce Recipe

Cannelloni Di Pesce Recipe

Inspired by Giovanni's Ristorante
Time1h
Serves4

Thin sheets of pasta filled with a cognac infused shrimp and scallop mousse topped with a light shrimp and tomato bechamel

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Ingredients

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Filling and Sauce

Method

Preparation

  1. 1

    Prepare the Filling

    In a food processor, combine shrimp, scallops, cognac, cream cheese, parsley, salt, and pepper. Blend until smooth and set aside.

  2. 2

    Cook the Sauce

    In a saucepan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent. Add crushed tomatoes and cook for 10 minutes. Stir in milk and simmer for another 5 minutes. Blend the sauce until smooth and set aside.

  3. 3

    Make the Bechamel

    In a separate saucepan, melt butter over medium heat. Stir in flour to form a roux, cooking for 2 minutes. Gradually whisk in milk and cook until thickened. Season with salt and pepper.

  4. 4

    Assemble the Cannelloni

    Preheat the oven to 180°C (350°F). Fill each pasta sheet with the shrimp and scallop mousse, then place them in a baking dish. Pour the tomato sauce over the filled cannelloni, followed by the bechamel sauce. Sprinkle grated Parmesan cheese on top.

  5. 5

    Bake

    Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until golden and bubbling.

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