Cannelloni with Shrimp and Ricotta Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 621 cal. | (30 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 13.2 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 721 mg | (18 %) | ||
| Calcium | 710 mg | (71 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 98 μg | (49 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 24.2 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 297 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the canneloni
- 8 large cannellini beans
- salt
- 500 grams Ricotta cheese
- 200 grams Shrimp tail (ready to cook, peeled, raw)
- 2 Tbsps freshly chopped Fresh herbs (such as basil and parsley)
- 2 eggs
- 100 grams grated Parmesan
- 2 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 3 Tbsps butter
- 1 splash dry white wine
- For the sauce
- 6 Tomatoes
- 1 garlic clove
- 2 Tbsps olive oil
- salt
- sugar
- cayenne pepper
Preparation steps
For the cannelloni, cook pasta in a pot of salted water until al dente, drain, rinse with cold water and drain again. Place ricotta in a bowl. Rinse shrimp, pat dry and finely chop. Add shrimp, herbs, eggs and half of Parmesan to the bowl and mix. Add bread crumbs, knead and season with salt and pepper. Fill cannelloni with ricotta (using a pastry bag if necessary) and place in a buttered casserole dish.
Add remaining butter in small pieces over cannelloni and sprinkle with remaining Parmeson. Pour wine over top and bake for about 25 minutes in the oven until golden brown. For the sauce, scald tomatoes in hot water, drain, rinse with cold water, peel, quarter, core and dice finely. Peel garlic and chop finely.
Heat oil in a pan, sauté garlic briefly, add tomatoes, bring to a boil, remove from heat and season with salt, sugar and cayenne pepper. To serve, arrange cannelloni on plates, cover with sauce and garnish with parmesan and basil.
