Seafood Cannelloni

Cook Time 1 Hour

Servings 4 - 6


200g cannelloni tubes
2 tbs. olive oil + extra
1 onion, finely chopped
1 clove garlic, finely chopped
100g of raw crab meat
200g firm white fish, finely chopped
200g green prawns, finely chopped
¼ cup white wine
4 sprigs tarragon or parsley, leaves finely chopped
Zest of 1 lemon
Juice from half a lemon
1 ½ cup ricotta
Salt and pepper

2x 410g Ardmona tomato puree
¼ cup cooking cream
Salt and pepper
½ cup Parmesan


Pre heat the oven to 180C. In a large skillet, heat olive oil and saute the onion and garlic until soft. Then add white wine and cook for a further 2 minutes, reducing it by half. Allow it to cool. In the mean time bring the tomato puree to the boil and season with salt and pepper. Simmer for 15 minutes before adding the cream. Cook for a further 5 minutes. In a bowl, combine the raw seafood mixture along with the lemon zest, lemon juice, ricotta, the cooled onion mixture, and parsley or tarragon. Place in a piping bag and fill the cannelloni tubes with the mixture. Pour half of the sauce in a medium-large baking dish or a few tablespoons (enough to generously coat the bottom) into individual baking dishes. Place cannelloni tubes into the sauce side by side (two tubes only if doing the individual). Pour over the remaining sauce and sprinkle with a little Parmesan and drizzle with a little olive oil. Cover with foil and bake in the oven for 35 minutes before removing the foil and baking for a further 10 minutes.


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