How to make cannelloni stuffed with fish and ricotta, a recipe that includes boiled asparagus and tomato puree in the filling mixture, as well as sea bass.
Ingredients for 4 portions
- 2 tablespoons grated Parmesan cheese
- butter
- 1 leek
- 300 gr asparagus already boiled
- 1 glass of dry white wine
- 250 gr tomato puree
- 12 rectangles of fresh egg pasta for lasagna
- 1 sea bass fillet of about 200 gr
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons mixed vegetables for sauté already chopped, including onion, carrot and celery
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- 250 gr of ricotta
- 1 tablespoon of chopped marjoram
- salt and pepper
How to make cannelloni stuffed with fish and ricotta
Remove the skin and bones from the sea bass fillet, if any, then wash and dry it, then cut it into cubes.
Scalad the oil in a pan and brown the chopped mixed vegetables in a pan, stirring frequently, then add the fish, salt and pepper.
Cook for 5 minutes, remove from the heat and blend everything, in order to have a homogeneous mixture to be transferred to a bowl, where to combine the ricotta, marjoram and parmesan, to mix well.
Melt a knob of butter in a pan, add leek and chopped asparagus, sprinkle with the wine to allow to evaporate, then pour the tomato puree, salt and pepper, cook for about 5 minutes.
Arrange 2 tablespoons of fish dough in the center of each rectangle of egg pasta and roll up.
Arrange the cannelloni in a baking tray lined with parchment paper, cover them with the asparagus sauce and cook in the oven, preheated to 200 ° C, for about 30 minutes.
