How to cook sea bass cannelloni, recipe with asparagus sauce and ricotta to be cooked in the oven, preparation time, including cooking, less than 60 minutes required.
Ingredients for 4 people
- 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
- 250 gr of ricotta
- 1 tablespoon of chopped marjoram
- 2 tablespoons grated Parmesan cheese
- butter
- 1 leek
- 300 gr asparagus already boiled
- 1 glass of dry white wine
Recommended readings- Egg noodles with seafood, recipe with fasolari, clams and mussels
- Paccheri pasta with scampi and aubergines
- Cuttlefish filled ravioli with courgette sauce
- Spaghetti with fresh sardines
- Homemade pasta with baby octopus and fresh arugula
- 250 gr tomato puree
- 12 rectangles of fresh egg pasta for lasagna
- salt and pepper
Preparation of sea bass cannelloni
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.
