Prawn Cannelloni

Name: Prawn Cannelloni
Ingredients: 1 cup olive oil; onions cup chopped; 1 teaspoon emeril's essence see * Note; 1 teaspoon salt; 1 teaspoon crushed red pepper; 2 tablespoons minced garlic; 1 cup red wine; 2 cans tomatoes Italian-style, 28 oz ea with the juices; fresh basil cup chopped; 2 tablespoons chopped fresh thyme; 1 tablespoon fresh oregano chopped; 2 bay leaves; 1 cup heavy cream; 3 teaspoons olive oil; yellow onion cup chopped; 3 ounces pancetta finely-chopped; 2 teaspoons emeril's essence see * Note; 1 teaspoon salt; 1 teaspoon crushed red pepper; 2 teaspoons minced garlic; 4 teaspoons tomato paste; 6 tablespoons dry white wine; 1 pound peeled deveined shrimp chopped; 1 pound shells and heads; 3 tablespoons fresh basil chopped; 2 teaspoons fresh oregano chopped; 1 cup ricotta; 1 cup grated Parmesan plus additional; 1 cup grated Parmesan if desired for garnish; 1 egg beaten

32 ingredients

8 steps

Ingredients

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

Directions

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.