Shrimp & Spinache Cannelloni
By: Stephan Catenacci
Published: Thursday, March 18, 2010 - 10:53pm

Ingredients




Pasta Dough:

3 Eggs
2 cups flour (A.P. or combination of your choice)
inch Mix into a dough (wrap  P/wrap & refrigerate for 1 hour @ least)
Filling:

2 pounds Tiger Shrimp (peeled, deveined)
10 ounces Spinach sautéed (3lbs fresh)
Garlic: (handful) TT

Shallot (handful) TT

Thai Basil: (handful) TT

12 ounces Ricotta
Romano Cheese(Asiago): TT (1/2 cup?)

Salt/Pepper: TT

inch olive oil;
1 egg
‘White Sauce’(Besciamella):

2 cups Heavy whipping cream
4 ounces whole butter
4 ounces flour (A.P.)   Salt: TT
‘Red’ Sauce:

4 ounces Prosciutto (ground to a paste or minced)
4 ounces Garlic
4 ounces Shallot
Marjoram TT (Best) or Oregano (small amount)

Pepper: TT

Salt: TT

48 ounces can Contadina tomato juice

Preparation

1 Make Pasta dough. 2 Filling. 3 Sauté Shrimp to ‘just done’ (1 min. @ high heat-make sure pan is ‘red hot’ before you begin) remove to mixing bowl (retaining any juices). 4 Using the same sauté pan w/shrimp residue: caramelize shallots while adding garlic to the mix: add spinach: simmer adding salt & pepper TT until all moisture is ‘just gone’: place in bowl w/Shrimp to cool (add bread crumbs to soak up any moisture). When cool add Ricotta/ Romano & Thai Basil. Let stand: add 1 egg: mix & refrigerate. 5 Make 'Red Sauce': 6 In olive oil; Sauté Garlic: add Prosciutto: add Shallot-caramelize (6 min.). Add Marjoram: add tomat juice: simmer/reduce: to 1/2(or until thick). Salt & pepper TT. 7 Set aside. 8 Make 'White Sauce': 9 Melt butter in a saucepan: remove from heat: add flour: mix till creamy. 10 Add the whipping cream: stir until nothing stays on the bottom of the pan. 11 Return to high heat: stirring continuously for 5 min. until the sauce begins to thicken-when it does: lower heat: bring to just simmer: remove from heat: continue stirring for a few min.: cover and set aside (sauce should be quite thick & rich). 12 Set aside. 13 NOW: Let your dough come to room temp. (1 hour). 14 Roll it with your pasta machine to #5 thickness on an Atlas rolling machine. Blanch this pasta in a 6-8 qt pot of boiling aqua for 1 min.: ONLY. Shock in Cold Aqua immediately till the pasta is cool to the touch (rotate the pasta in the cool aqua evenly). Drain pasta: pat dry: cover with a damp towel. 15 Yep, almost ready ta ‘Rock’& Roll Now! 16 Assembly. 17 Put it all together: 18 Lay out the pasta sheets: spoon on some filling & roll like a cigar (2 turns)in the diameter of an American 50 ct piece. Cut. Repeat till the pasta and/or the filling is gone. 19 Glaze a baking dish with the ‘Red’ sauce: place the Cannelloni in this dish until it is full from side to side (or end to end). 20 Ladle the ‘Red’ sauce to cover the pasta(1st coat): 21 Ladle over the Besciamella(white sauce)next: to coat: 22 Sprinkle w/Romano(optional: I don't): 23 Bake in a pre- heated oven @ 4oo degree for 40 min. (give or take). 24 Wa La La. 25 Enjoy!

About


A variation of this is my Lasagne mentioned in this review.
http://www.heraldtribune.com/article/20080723/ARTICLE/807230304
As with all things in life there is simple, and there is complex: both have their place. I use compounds and reduction as a normal part of life to make sauces, however, this is me.
Simple is good, therefore what I have for you are 2 simple/flavorful sauces: ’White’ & ‘Red’.
You Will Need: Shrimp, Spinach, Garlic, Ricotta, Egg, Thai Basil, and a ‘Red’ Sauce, A besciamella (white sauce), Romano cheese, fresh pasta and a pasta rolling machine. If you are making the sauces from ‘scratch’, this is easily an all day affair so relax, stock up on your favorite beverages, put on some ‘tunz’ and make a party of it, OR, make your dough, filling & red sauce a day or 2 in advance(making it a 2-3 day love affair!).