Cannelloni with Shrimp and Spinach
Pasta and Pizza • Italian
Description
Cannelloni with Shrimp and Spinach
Ingredients
- Peeled Cooked Shrimp 10 oz
- Conchiglie Pasta 8 pieces
- Frozen spinach discs 5 oz
- Ricotta cheese 5 oz
- Grated Pecorino Pepato Cheese 5 oz
- Salt a pinch
- Ground Black Pepper to taste
- Chicken Egg 1 piece
- 10% cream 5 oz
- Thyme a pinch
- Basil 1 piece
Step-by-Step Guide
Step 1
Thaw the spinach, place it in a colander, and immerse it in boiling salted water for 2 minutes. Immediately transfer it to a bowl of cold water, then shake it a few times. Place it in a bowl, add shrimp, ricotta, 0.5 of the parmesan, salt, and pepper, and mix.
Step 2
In a pot, bring water to a boil and add salt. Gradually lower the cannelloni into the boiling water and cook for 3 minutes. Once the pasta is ready, transfer it to a dish with cold water to prevent the cannelloni from sticking, then place them on paper towels. Transfer the prepared filling to a piping bag (or a bag with a cut corner) and fill the cannelloni.
Step 3
Wash the basil and separate it into leaves. Lightly whip the cream with the egg. Add thyme and basil leaves. Arrange the cannelloni in a narrow baking dish in two rows. Preheat the oven to 390°F. Drizzle the cannelloni with the sauce and sprinkle with the remaining parmesan on top. Place in the oven for 15 minutes.
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