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out of the oven: shrimps & peas hidden in cannelloni
Once more cannelloni: when getting it right i. e. the somewhat sticky feeling of the filling all the cannelloni are easy to fill. Don’t be cheap with shrimps. The filling is delicate in flavour, but the rich crispy parmesan crust is rather savory.
Prep Time30 minutes
Cook Time30 minutes
ingredients:
for the filling:
  • 300 g shrimps
  • 100 g peas frozen
  • 2-3 spring onions
  • 1 clove of garlic
  • 1 tbsp olive oil
  • salt & pepper
  • 250 g ricotta
  • 11-12 cannelloni
for the sauce:
  • 400 g crushed tomatoes
  • 70 g tomato puree 1 can
  • a pinch of sugar
  • 2-3 tbsp olive oil
  • 2 tbsp dried mixed Mediterranean herbs
on top:
  • 50 - 75 g parmesan
equipment:
  • a casserole
  • a cheese grater
how to:
  • Preheat the oven to 175° C w/ fan.
  • Press the garlic.
  • Chop the spring onions.
  • Chop the shrimps.
  • Fry everything in some olive oil until soft (10 - 15 min). During the last 5 min add the frozen peas.
  • Let it cool & drain the water - there always is some from the shrimps & the press..
  • Mix w/ ricotta & add salt & pepper to taste.
  • Mix the crushed tomatoes, the tomato puree & the olive oil & the herbs - don’t forget a pinch of sugar.
  • Grate the parmesan.
  • Fill the cannelloni.
  • Add some sauce on the bottom of the casserole.
  • Layer the filled cannelloni.
  • Add the rest of the sauce.
  • Sprinkle generously w/ grated parmesan.
  • Put in the oven for about 30 min.
Notes
Filling: It’s a lot of filling - enough for about 11-12 cannelloni. If your casserole (like mine!) doesn’t fit i. e. too small just reduce shrimps & peas (see below). I was a little too optimistic when preparing my filling!
Shrimps: 250 g shrimps are fine for about 8-9 cannelloni.
Peas: 75 g peas are fine for about 8-9 cannelloni.
Frozen shrimps: Defrost the shrimps properly before chopping.
Frozen peas: No defrosting necessary - just put them in the pan. You may use fresh peas when available. Fresh peas might need a little more time for cooking/frying.
Dried Mediterranean herbs: I used thyme, oregano, sage & ground rosemary. You may use whatever flavor you prefer or which herbs are available.
Parmesan: Parmesan is rather savoury - maybe you like some soft mozzarella more. When substituting think about a mozzarella ball of 125 g.
You may store leftovers in the fridge for 2-3 days.
You may also freeze the cannelloni dish; reheat in the microwave.