Cannelloni With Ricotta, Shrimp and Leeks

Name: Cannelloni With Ricotta, Shrimp and Leeks
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 lb fresh ricotta (2 cups); 1 tablespoon minced chives; salt & freshly ground black pepper; 2 1/2 tablespoons unsalted butter, softened; 1 tablespoon freshly grated parmesan cheese; 1/4 lb thin sheets fresh pasta; olive oil; 2 medium leeks, white and tender green parts only, sliced crosswise 1/3 inch thick; 8 large shrimp, shelled halved lengthwise and deveined; 1 tablespoon armagnac or 1 tablespoon other brandy

Recipe by dicentra

From Food & Wine. I would use cannelloni shells instead of the fresh pasta. Can be made a day ahead of time.

READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

lb fresh ricotta (2 cups)
1

tablespoon minced chives
salt & freshly ground black pepper
2 ¹⁄₂

tablespoons unsalted butter, softened
1

tablespoon freshly grated parmesan cheese
¹⁄₄

lb thin sheets fresh pasta
olive oil
2

medium leeks, white and tender green parts only, sliced crosswise 1/3 inch thick
8

large shrimp, shelled halved lengthwise and deveined
1

tablespoon armagnac or 1 tablespoon other brandy

DIRECTIONS

Preheat the oven to 350°. In a small bowl, blend the ricotta with the chives and season with salt and pepper.
Spread 1 tablespoon of the butter in a 9-by-13-inch baking dish. Sprinkle the Parmesan over the bottom of the dish.
Bring a medium saucepan of salted water to a boil. Have ready a large bowl of cold water. Cut the pasta sheets into eight 6-inch squares.
Add the sheets to the boiling water and cook them until tender, about 2 minutes. Using a slotted spoon or a Chinese wire skimmer, transfer the sheets to the bowl of cold water and let cool. Spread the sheets on paper towels and pat dry.
Transfer the pasta sheets to a work surface. Spread 1/4 cup of the ricotta filling at one edge of each pasta sheet and roll up loosely to make flattened cylinders.
Transfer the cannelloni to the prepared baking dish and spread 1/2 tablespoon of the butter over them. Bake the cannelloni for about 12 minutes, or until heated through.
Meanwhile, in a medium skillet, heat the olive oil. Add the leeks, season with salt and pepper and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes.
Increase the heat to moderate. Add the shrimp, season with salt and pepper and stir occasionally until the shrimp are cooked, about 3 minutes.
Add the Armagnac and carefully light it with a long-handled match. When the flames die down, swirl in the remaining 1 tablespoon of butter. Spoon the leeks and shrimp over the cannelloni and serve.