Seafood cannelloni have a flavorful filling of shrimp, bay scallops, and crabmeat mixed with ricotta cheese rolled in squares of fresh pasta and topped with a tomato-cream sauce. This recipe recommends serving 2 cannelloni per person in individual gratin dishes. If you prefer, you can bake all of the cannelloni in one large baking dish and divide into the number of portions you desire for serving. If you don’t wish to make fresh pasta or crepes, you can purchase dried pasta tubes called manicotti. But if you have the time, try cannelloni with fresh pasta; the cannelloni seem as light as air.
3/4 pound Basic Egg Pasta Dough
2 tablespoons butter
1/4 cup finely chopped onion
1 garlic clove, minced
8 ounces shrimp, peeled and cut into 1/2-inch pieces
8 ounces bay scallops
Salt and pepper
1 cup ricotta cheese
1 egg yolk
2 tablespoons chopped parsley, divided
Pinch of cayenne pepper
Freshly grated nutmeg
1 (6 ounce) can lump crab meat, drained
1/3 cup grated Parmesan cheese, divided
1-1/2 cups Traditional Tomato Sauce or favorite sauce
1/2 cup heavy cream
To make the pasta dough:
Prepare the Basic Egg Pasta Dough. If you are using a pasta machine, stop at the next-to-last setting on the rollers. If rolling by hand, roll the dough to about 1/8-inch thickness. Cut the pasta sheets into twelve (5-inch) squares.
Lay out some kitchen towels on a flat surface. Place a large bowl of cold water near your cooking area. Bring a large pot of salted water to a boil. Add the pasta squares, a few pieces at a time. Cook the pasta for about 1 minute, until just cooked. Scoop the pasta out of the water and place in the bowl of cold water. When cool enough to handle, lay the pasta squares on the towels. Continue cooking and cooling the remaining pasta in the same way.
To make the filling:
Melt the butter in a large skillet over medium-high heat. Add the onions and garlic; sauté for 2 minutes. Add the shrimp and scallops; season with salt and pepper Saute the seafood for 2 minutes (the seafood will cook more later.)
Remove from the heat and allow the seafood to cool for 10 minutes. In a bowl, combine the ricotta, egg yolk, 1 tablespoon parsley, cayenne, and nutmeg. Stir in the shrimp and scallop mixture, the crabmeat, and 3 tablespoons Parmesan cheese. Season the filling mixture with salt and pepper and set aside.
To make the sauce:
Combine the tomato sauce and cream in a saucepan; bring to a simmer.
Cook for 2 minutes; remove from the heat and set aside.
To form and bake the cannelloni:
Prepare pasta squares, filling, and sauce. Preheat the oven to 350 degrees F.
Spread a small amount of the sauce in the bottom of 6 gratin dishes.
(Alternately, spread half the sauce in a large baking dish.)
Spoon a portion (about 2 tablespoons) of the filling across one end of each pasta square. Starting from that end, roll the pasta up to enclose the filling. Place 2 cannelloni, seam side down, in the prepared gratin dishes. Spoon some the remaining sauce over the top of each cannelloni. Sprinkle some of the remaining Parmesan over each cannelloni. Bake for 15-20 minutes. Place until the broiler for 2-3 minutes, over until bubbly. Allow to cool for 5 minutes.
Sprinkle some of the remaining parsley over the top and serve.
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