CANNELLONI
Steps:
- First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
- Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.
SEAFOOD PASTA WITH SHERRY TOMATO CREAM SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 8 first course or party buffet servings, 6 entree servings
Number Of Ingredients 15
Steps:
- In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.
- Heat a large skillet over medium heat with olive oil, 3 turns of the pan. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper. Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.
- Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.
LOBSTER CANNELLONI WITH LEMON CREAM SAUCE
Categories Shellfish Bake Quick & Easy
Number Of Ingredients 10
Steps:
- Boil the won-tons or pasta sheets as directions indicate. Set aside on a non-stick surface. Sauté the scallops and shrimp and scallions until the seafood is opaque. Add the lobster meat and lemon zest. Stir until combined and warmed through. Remove from heat. Season to taste with salt and pepper. In a heavy saucepan, bring the cream to a simmer. Add the lemon juice and reduce heat to low. Season to taste with salt and pepper. Layer the pasta in the bottom of a baking dish and spoon the filling over the base. Place another layer of pasta on top of the filling, cover with sauce and bake at 350 for 15 minutes.
SHRIMP & CRAB CANNELLONI WITH ROASTED RED PEPPER SAUCE RECIPE - (3.8/5)
Provided by Booper-2
Number Of Ingredients 19
Steps:
- In a large bowl mix the chopped shrimp, crabmeat, ricotta cheese, shallots, parsley, lemon zest, egg, parmesan cheese, milk, salt and pepper. Mix well and put seafood mixture in a ziploc bag. Cut the corner of the bag. Squeeze shrimp mixture onto the edge of the egg roll wrapper. Roll up the egg rolls and put two cannelloni, seam side down, into an oven proof baking dish and set aside. Preheat oven to 350°F. Put your sauce ingredients into a pan, except the parmesan cheese. Heat on medium heat stirring constantly. When warmed through, add the parmesan cheese and stir until melted and slightly thickened. Pour sauce over cannelloni. Cook for 15-20 minutes or until sauce is bubbly. Top with parmesan, parsley and lemon wedges.
CRAB AND RICOTTA CANNELLONI
Make and share this Crab and Ricotta Cannelloni recipe from Food.com.
Provided by Manami
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.
- Drain pasta.
- In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil or parsley, crab, salt, and pepper.
- Preheat oven to 350ºF.
- Fill the cannelloni with the crab mixture and place in buttered baking dish.
- MAKE THE BECHAMEL SAUCE:.
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and whisk until smooth, about 2 minutes.
- Gradually add the warm milk, whisking constantly(if not it will be all lumpy)until the sauce is thick, smooth and creamy, about 10 minutes(DO NOT allow the sauce to boil).
- Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate).
- Top the filled cannelloni with the Bechamel Sauce and sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 577.8, Fat 26.8, SaturatedFat 15.8, Cholesterol 140.5, Sodium 1281.5, Carbohydrate 46, Fiber 1.7, Sugar 9.6, Protein 36.7
LOBSTER WITH LEMON & HERB BUTTER SAUCE
Lobster served two ways: with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller pieces. Nothing is wasted and this easy main lets the lobster shine!
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
- To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
- To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share - dip the tail meat, claws and crusty bread into the sauce.
Nutrition Facts : Calories 649 calories, Fat 61 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium
LOBSTER, SHRIMP AND SCALLOP PASTA
Supposibly this recipe came from Red Lobster. I just know that when I made it there was nothing left and everyone wanted more.
Provided by Shon Marie
Categories < 60 Mins
Time 40m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 16
Steps:
- Saute all seafood in 2 oz butter until half cooked, remove and set aside.
- Saute vegetalbes and garlic in remaining 2 oz butter for 5 minutes.
- Add white wine, cook for 2 more minutes, add chicken stock, salt & pepper, simmer for 5 minutes.
- Mix lemon juice and cornstarch and blend into chicken stock.
- Return seafood to pan.
- Simmer 5 minutes.
- Add chopped parsley and serve over noodles.
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