Cannelloni with shrimps and spinach
5 servings
30 minutes
Cannelloni with shrimp and spinach is a refined dish of Italian cuisine that combines the tenderness of seafood and the freshness of greens. Its origins lie in the traditions of stuffed pasta, where each ingredient reveals its character. Juicy ricotta adds a creamy texture, while parmesan brings zest. The enveloping creamy sauce with basil and thyme complements the harmony of flavors, turning each bite into a true gastronomic delight. Cannelloni are served hot, making them perfect for special dinners and creating an atmosphere of coziness and celebration. They can be paired with white wine or light salads, making the dish a versatile and elegant choice for gourmets.
1
Thaw the spinach, place it in a colander, and dip it in boiling salted water for 2 minutes. Immediately place it in a container with cold water, then shake it several times. Transfer to a bowl, add shrimp, ricotta, and 0.5 parmesan, salt, and pepper, and mix.
- Frozen spinach: 200 g
- Peeled shrimp: 250 g
- Ricotta cheese: 200 g
- Grated Parmesan cheese: 100 g
- Salt: pinch
- Ground black pepper: to taste
2
Boil water in a pot and add salt. Gradually lower the cannelloni into the boiling water and cook for 3 minutes. Once the pasta is ready, transfer it to a dish with cold water to prevent sticking, then place it on paper towels. Transfer the prepared filling into a piping bag (or a bag with a cut corner) and fill the cannelloni.
- Cannelloni pasta: 8 pieces
3
Wash the basil and separate it into leaves. Whip the cream slightly with the egg. Add thyme and basil leaves. Arrange the cannelloni in a narrow baking dish in two rows. Preheat the oven to 200 degrees. Drizzle the cannelloni with sauce and sprinkle with the remaining parmesan on top. Place in the oven for 15 minutes.
- Basil: 1 piece
- Cream 30% fat: 200 g
- Chicken egg: 1 piece
- Ground thyme: pinch
- Grated Parmesan cheese: 100 g