Shrimp and Crab Cannelloni

Shellfish, served in a brandy-spiked cheese sauce, makes a tasty filling for cannelloni in this pasta supper.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  ounces butter
• 2  shallots, peeled and finely chopped
• 7  ounces small shrimp, peeled
• 7  ounces white crab meat
• 3  tablespoons cognac
• 2  ounces cornstarch
• 2  cups milk
• 1  tablespoon  chopped fresh dill
• 8 -10  lasagna sheets, cooked
• 2 1⁄2 ounces parmesan cheese, grated
•  sea salt
•  fresh ground black pepper

Directions

1. Preheat the oven to 450°F Butter an ovenproof dish. Heat 1 tablespoon of the butter in a frying pan and add the shallots. Cook over a gentle heat for 1 minute.
2. Add the shrimp, crabmeat and cognac. Season to taste and cook for 2-3 minutes.
3. To make the sauce, melt the remaining butter in a saucepan and add the cornstarch. Cook over a medium heat for 3-4 minutes, without colouring.
4. Gradually add the milk, stirring continuously, until the sauce is thick and smooth.
5. Add half the sauce into the shrimp and crab mixture and stir in the dill.
6. Lay the pasta out on a work surface, fill with the mixture and roll up into tube shapes. Arrange the cannelloni in the dish and pour over the remaining sauce.
7. Scatter over the Parmesan cheese and cook for 10 minutes, until hot and golden. Serve with a crisp green salad.