Prawn Cannelloni

Prawn Cannelloni is an elegant dish that perfectly marries savory shrimp sautéed with pancetta, onions and garlic with creamy ricotta, mozzarella and Romano cheese all wrapped in a delicate crepe and topped with a spicy marinara sauce. It just melts in your mouth with a symphony of flavors that meld into the perfect overture that sings the joys of the Amalfi Coast.

Servings: Approximately 20-25 Cannelloni

Shell Batter

3 Lg Eggs
1 ¾ - 2 C Water (Room Temp)
2 C of Sifted AP Flour
Pinch of Salt
Crisco Shortening for greasing the pans

Filling

1/8 lb Pancetta (diced small)
1 small yellow onion (diced)
2 tsp Minced Garlic
4 tsp Tomato Paste
1/3 C White Wine
1 lb Shrimp (36 count)
1 lb Whole Milk Ricotta
3 Lg Eggs
6 oz shredded mozzarella
¼ C grated Parmesan or Locatelli Romano
1 tsp dried parsley
4 C Marinara Sauce

Preparing the Shells

Beat 3 eggs and 1 ¾ cups of water with a whisk in a large bowl.  Add the flour and salt a little at a time with the beaters on low until completely incorporated.  It should have the consistency of a very thin batter. If it is too thick, add ¼ cup of additional water.

Heat a 6", number 3, greased iron skillet or nonstick pan.  Using a paper towel spread some Crisco on the frying pan to coat, being careful not to touch the pan with your hands.  Place 3 TBS of batter in the center of the frying pan and, using an oven mitt, pick up the frying pan and swirl the batter so that it is spread evenly across the skillet.  Once the batter has stopped bubbling and the edges are dry, flip the shell using a spatula or butter knife.  Cook another 15 seconds or until the shell is a very light cream color.  Stack the shells on a dish until you have completed frying all the batter.  You will end up with 20-24 cannelloni shells.

Prepare the Filling

Peel and devein the shrimp, then cut each shrimp into 4 pieces.

Cut the pancetta very small and sauté on a large skillet over medium heat.  Cook until crispy.  Remove with a slotted spoon into a small bowl. Put the diced onion in the pan with the pancetta grease and cook until translucent. Add the minced garlic and the shrimp.  Cook until the shrimp are barely opaque and pink. Immediately remove the cooked shrimp to a bowl to cool.

In a large bowl, mix the cooled shrimp, ricotta, mozzarella, eggs, parmesan, and parsley until uniform.

Filling and Baking the Cannelloni

Preheat the oven to 325°F.  Take a large roasting pan and cover the bottom with 1 C of marinara sauce.  Take a cooled shell in your hand (see photo) and fill with two tablespoons of filling and fold over like a crepe or tortilla.  Place the cannelloni seam side down in the roasting pan.  Cover the completed cannelloni with tomato sauce. Cover the roasting pan with aluminum foil and bake in a preheated 325°F oven for 30 minutes. Serve immediately with extra marinara and grated Parmesan cheese. 

To print a copy of this recipe go to Prawn Cannelloni.