Seafood Cannelloni Recipe
shrimp, scallops, crabmeat, folded into ricotta cheese, wrapped in pasta, lobster cremma
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Ingredients
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Seafood Cannelloni
Method
Preparation and Assembly
Cook the Pasta
Boil a large pot of salted water and cook the cannelloni pasta according to package instructions until al dente. Drain and set aside.
Prepare the Seafood Filling
In a skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add shrimp and scallops, cooking until shrimp are pink and scallops are opaque. Stir in crabmeat, salt, black pepper, and chopped parsley. Cook for another 2-3 minutes until heated through. Remove from heat and let cool slightly.
Mix Filling with Ricotta
In a bowl, combine the seafood mixture with ricotta cheese and half of the grated parmesan cheese. Mix until well blended.
Stuff the Cannelloni
Using a piping bag or a spoon, fill each cannelloni tube with the seafood-ricotta mixture.
Prepare the Lobster Cream Sauce
In a saucepan, combine lobster stock and heavy cream. Bring to a simmer and reduce for about 10 minutes until slightly thickened. Stir in lemon juice and season with salt and pepper to taste.
Assemble the Dish
Preheat the oven to 180°C (350°F). Spread a thin layer of the lobster cream sauce on the bottom of a baking dish. Arrange the stuffed cannelloni on top and pour the remaining sauce over the top. Sprinkle with the remaining parmesan cheese.
Bake
Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the top is golden and bubbly.
Serve
Remove from the oven and let cool for a few minutes before serving. Garnish with additional parsley if desired.