Prawn Cannelloni
By: Anonymous
Published: Saturday, February 13, 2010 - 5:52am

Ingredients




cup olive oil
cup chopped onions
teaspoon Emeril's Essence see * Note
teaspoon salt
teaspoon crushed red pepper
2 tablespoons minced garlic
cup red wine
2 cans Italian-style tomatoes - (28 oz ea) with the juices
cup chopped fresh basil
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
2 bay leaves
1 cup heavy cream
3 teaspoons olive oil
cup chopped yellow onion
3 ounces finely-chopped pancetta
2 teaspoons Emeril's Essence see * Note
teaspoon salt
teaspoon crushed red pepper
2 teaspoons minced garlic
4 teaspoons tomato paste
6 tablespoons dry white wine
pound peeled deveined shrimp chopped
(abt 1 lb with shells and heads)
3 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
cup ricotta
cup grated Parmesan plus additional
cup grated Parmesan, if desired for garnish
1 lrg egg beaten
1 box cannelloni - (8 oz)
(or manicotti shells)

Preparation

1 For the Sauce: Heat the olive oil in large pot over medium-high heat. Add the onions, Essence, salt and red pepper, and saute until the onions are soft, about 5 to 6 minutes. Add the garlic and saute for 30 seconds. Add the wine and reduce by 1/2. Add the tomatoes and their juices, the basil, thyme, oregano and bay leaves and bring to boil. 2 Reduce the heat and simmer until the sauce has thickened somewhat, but is still chunky, about 45 minutes. Add the cream and simmer for 5 minutes. Remove from the heat. Discard the bay leaves, adjust the seasoning, to taste, and let sit while making the filling. 3 For the Cannelloni: Preheat the oven to 350 degrees. 4 Heat the olive oil in large skillet over medium-high heat. Add the onions, pancetta, Essence, salt, and red pepper and cook until the onions are soft, about 4 minutes. Add the garlic and saute for 30 seconds. Add the tomato paste and wine, and stir well to incorporate. Cook until half of the wine has evaporated, about 2 minutes. Add the shrimp and cook until just pink, 2 to 3 minutes. Add the basil and oregano, stir well, and remove from the heat. Spread the mixture onto a baking sheet or large plate to cool quickly. 5 In a large bowl, combine the ricotta, 1/2 cup of the Parmesan, the shrimp mixture and egg. Adjust seasoning, to taste. 6 Butter a 13- by 9-inch baking dish. Spread about 1 cup of the tomato sauce over the bottom of the dish. Working from both ends, using a pastry bag, stuff each manicotti shell with about 1/4 cup of filling and place on the tomato sauce. Repeat with the remaining pasta and filling, lining up in rows in the pan. 7 Pour the remaining sauce over the cannelloni and cover tightly with foil. Bake for 45 minutes to 1 hour. Uncover and continue baking until golden brown and bubbling, about 10 minutes. Remove from the oven and allow to rest for 10 minutes before serving. 8 If desired, sprinkle each serving with additional grated Parmesan. 9 This recipe yields 6 to 8 servings.