Thinking about the upcoming holiday meals, I decided to add to the Advent calendar I’m preparing with recipes dedicated to Christmas these fish cannelloni with salmon, shrimp, and ricotta, very simple and flavored with ricotta, Parmesan, salt, pepper, and a pinch of parsley. If you prefer, adding chives is also excellent.
On the blog, you can already find other similar recipes, like lasagna, but this fish cannelloni version is an easy and different proposal that will surely please those who love seafood on the table!
I used fresh sheets, without needing to blanch them because they were very thin, but you can also use dry cannelloni: in this case, it’s important to prepare a more liquid béchamel so that the pasta cooks perfectly during oven baking.
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I opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and each day you can read a sweet and a savory recipe!
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Still on the THEME of first courses with fish, I propose other preparations just below:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- to taste lasagna sheets (about 8)
- 8.8 oz ricotta
- 5.3 oz salmon (also smoked for a stronger flavor)
- 7 oz shrimp (shelled)
- 2 tablespoons grated Parmesan (more before baking if desired)
- 2 tablespoons extra virgin olive oil
- 1.7 cups béchamel
- 1 clove garlic
- to taste salt
- to taste pepper
- to taste parsley
Tools
- Baking Pans
Steps
In a pan with oil and garlic, sauté the shrimp for 2-3 minutes, add the salmon pieces and cook for another 4-5 minutes. Then remove the garlic and let it cool.
In a bowl, combine ricotta, cooked fish, Parmesan, parsley, salt, and pepper. Mix well until you have a creamy and compact mixture.
If the sheets are particularly thick, it is advisable to blanch the pasta sheets for 1 minute and then lay them out on a cloth (mine are thin so this step was not done),Distribute the filling, roll each sheet, and form the cannelloni.
Pour a layer of béchamel on the bottom of the baking dish, arrange the cannelloni without overlapping them, and cover with the remaining béchamel.For a crispier gratin finish, sprinkle with Parmesan or breadcrumbs.
Bake in the oven at 350°F for about 25-30 minutes, until the surface is golden and gratin.Enjoy your meal! Annalisa
