Cannelloni with Shrimp-Ricotta Filling

Ingredients

• 8 large cannelloni
• Salt
• 500 g Ricotta
• 200 g pre‑shucked shrimp tails (raw)
• 2 tbsp freshly chopped herbs (basil and parsley)
• 2 Eggs
• 100 g grated Parmesan
• 2 tbsp breadcrumbs
• Salt
• pepper (ground)
• 3 tbsp butter
• a splash dry white wine
• 6 tomatoes
• 1 Garlic clove
• 2 tbsp olive oil
• Salt
• sugar
• Cayenne pepper
• parmesan
• Basil

Instructions

1. 1.

   Cook the cannelloni in salted water until al dente. Rinse and drain. In a bowl combine ricotta, washed shrimp (torn into small pieces), herbs, eggs, and half of the parmesan. Add breadcrumbs so the mixture is not too loose; season with salt and pepper. Fill the cannelloni (with a piping bag if desired) and place them in a buttered baking dish.

2. 2.

   Dot the remaining butter over the top and sprinkle with the rest of the cheese. Pour the wine into the dish and bake for about 25 minutes until golden brown. For the sauce, steep the tomatoes briefly in hot water, cool, peel, quarter, seed, and dice finely. Peel and mince the garlic. Sauté the tomatoes quickly in hot oil, add the minced garlic, bring to a boil, then remove from heat. Season with salt, sugar, and cayenne pepper.

3. 3.

   Arrange the baked cannelloni on plates, garnish with parmesan and basil, and serve.