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Ingredientes
- 1/4 c. extra virgin olive oil
- 1Â 1/2 c. minced onions
- 1Â 1/2 tsp Emeril's Essence see * Note
- 1/2 tsp salt
- 1/2 tsp crushed red pepper
- 2 Tbsp. chopped garlic
- 1/2 c. red wine
- 2 can Italian-style tomatoes - (28 ounce ea) with the juices
- 1/4 c. minced fresh basil
- 2 Tbsp. minced fresh thyme
- 1 Tbsp. minced fresh oregano
- 2 x bay leaves
- 1 c. heavy cream
- 3 tsp extra virgin olive oil
- 2/3 c. minced yellow onion
- 3 ounce finely-minced pancetta
- 2 tsp Emeril's Essence see * Note
- 1/2 tsp salt
- 1/4 tsp crushed red pepper
- 2 tsp chopped garlic
- 4 tsp tomato paste
- 6 Tbsp. dry white wine
- 2/3 lb peeled deveined shrimp minced
- Â Â (abt 1 lb with shells and heads)
- 3 Tbsp. minced fresh basil
- 2 tsp minced fresh oregano
- 1Â 1/3 c. ricotta
- 1/2 c. grated Parmesan plus additional
- 1/2 c. grated Parmesan, if you like for garnish
- 1 lrg egg beaten
- 1 box cannelloni - (8 ounce)
- Â Â (or possibly manicotti shells)
Direcciones
- For the Sauce: Heat the extra virgin olive oil in large pot over medium-high heat. Add in the onions, Essence, salt and red pepper, and saute/fry till the onions are soft, about 5 to 6 min. Add in the garlic and saute/fry for 30 seconds. Add in the wine and reduce by 1/2. Add in the tomatoes and their juices, the basil, thyme, oregano and bay leaves and bring to boil.
- Reduce the heat and simmer till the sauce has thickened somewhat, but is still chunky, about 45 min. Add in the cream and simmer for 5 min. Remove from the heat. Throw away the bay leaves, adjust the seasoning, to taste, and let sit while making the filling.
- For the Cannelloni: Preheat the oven to 350 degrees.
- Heat the extra virgin olive oil in large skillet over medium-high heat. Add in the onions, pancetta, Essence, salt, and red pepper and cook till the onions are soft, about 4 min. Add in the garlic and saute/fry for 30 seconds. Add in the tomato paste and wine, and stir well to incorporate. Cook till half of the wine has evaporated, about 2 min. Add in the shrimp and cook till just pink, 2 to 3 min. Add in the basil and oregano, stir well, and remove from the heat. Spread the mix onto a baking sheet or possibly large plate to cold quickly.
- In a large bowl, combine the ricotta, 1/2 c. of the Parmesan, the shrimp mix and egg. Adjust seasoning, to taste.
- Butter a 13- by 9-inch baking dish. Spread about 1 c. 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 c. of filling and place on the tomato sauce. Repeat with the remaining pasta and filling, lining up in rows in the pan.
- Pour the remaining sauce over the cannelloni and cover tightly with foil. Bake for 45 min to 1 hour. Uncover and continue baking till golden and bubbling, about 10 min. Remove from the oven and allow to rest for 10 min before serving.
- If you like, sprinkle each serving with additional grated Parmesan.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 6 servings | |
| Calories 499 | |
| Calories from Fat 298 | 60% |
| Total Fat 33.63g | 42% |
| Saturated Fat 14.63g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 1168mg | 49% |
| Potassium 442mg | 13% |
| Total Carbs 12.62g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.41g | 2% |
| Protein 30.79g | 49% |
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