CANNELLONI WITH RICOTTA, SHRIMP AND LEEKS
From Food & Wine. I would use cannelloni shells instead of the fresh pasta. Can be made a day ahead of time.
Provided by dicentra
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°. In a small bowl, blend the ricotta with the chives and season with salt and pepper.
- Spread 1 tablespoon of the butter in a 9-by-13-inch baking dish. Sprinkle the Parmesan over the bottom of the dish.
- Bring a medium saucepan of salted water to a boil. Have ready a large bowl of cold water. Cut the pasta sheets into eight 6-inch squares.
- Add the sheets to the boiling water and cook them until tender, about 2 minutes. Using a slotted spoon or a Chinese wire skimmer, transfer the sheets to the bowl of cold water and let cool. Spread the sheets on paper towels and pat dry.
- Transfer the pasta sheets to a work surface. Spread 1/4 cup of the ricotta filling at one edge of each pasta sheet and roll up loosely to make flattened cylinders.
- Transfer the cannelloni to the prepared baking dish and spread 1/2 tablespoon of the butter over them. Bake the cannelloni for about 12 minutes, or until heated through.
- Meanwhile, in a medium skillet, heat the olive oil. Add the leeks, season with salt and pepper and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes.
- Increase the heat to moderate. Add the shrimp, season with salt and pepper and stir occasionally until the shrimp are cooked, about 3 minutes.
- Add the Armagnac and carefully light it with a long-handled match. When the flames die down, swirl in the remaining 1 tablespoon of butter. Spoon the leeks and shrimp over the cannelloni and serve.
Nutrition Facts : Calories 390.8, Fat 23.4, SaturatedFat 14.4, Cholesterol 120.2, Sodium 152.7, Carbohydrate 25.5, Fiber 0.8, Sugar 2.1, Protein 20.1
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