Seafood Cannelloni for #SundaySupper

Pasta rolled around a creamy filling of ricotta, shrimp, crab, and scallops make an elegant entrée for the holidays.
Seafood Cannelloni

Seafood Cannelloni

Sue Lau | Palatable Pastime

The holidays are quickly approaching and with these come an amazing display of parties for adults to attend. Whether it is a gathering of friends at home with dinner and wine, or a potluck at work, celebration seems to be all around!

I always get excited once Thanksgiving is past and I can decorate my home with a holiday tree and other decorations such as wreaths, pine boughs, candles and other things I have collected over the years. It sets the stage for the excitement which will happen in my kitchen, as I plan for dinners among family and friends.

 

Gallo Family Vineyards Logo

And while we celebrate the bounty and mirth of the season, it is also a good time to reflect upon those who might be in situations without family and friends and who might also be unable to cook a delicious meal for themselves. Gallo Family also believes in this and is committed to helping Meals on Wheels America to improve the health and quality of life for the seniors they serve. For the sixth year in a row, Gallo Family Vineyards invites Americans to help end senior hunger and isolation with our annual Every Cork Counts™ program. They are donating $1 for every cork submitted through the Gallo Family website or snail mail. All Gallo Family fans have to do is snap a picture, or send their corks! Click below for more information:

Every Cork Counts!

This week, for Sunday Supper, I have put together a favorite family recipe for Seafood Cannelloni, which is a lovely Italian entrée that I think pairs great with wine, as part of a campaign for Holiday Wine Pairings. For my recipe, I chose to pair my cannelloni with Gallo Family’s Pinot Grigio which is a very delicate white wine which pairs well with the flavors of seafood and lighter sauces, such as béchamel and as well, fresh crisp salads such as Caesar. Another wine I chose was Gallo Family’s Red Moscato, which pairs well with things you might serve along with your cannelloni, such as spicy Italian appetizers, citrusy desserts, cranberry desserts, fresh figs, buttery cheeses, or fruit pies served with ice cream.

If you would like to find Gallo Family wines near you, click on the store locator below:

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Seafood Cannelloni for #SundaySupper #GalloFamily

Seafood Cannelloni

  • Servings: 3-4
  • Time: 1 hr
  • Difficulty: moderate
  • Print

Seafood Cannelloni

Ingredients for Sauté:

  • 8 ounces shrimp, peeled, deveined and chopped
  • 8 ounces bay scallops, rinsed and drained
  • 1/4 cup chopped shallot
  • 3 cloves garlic, chopped
  • 2 tablespoons butter
  • 2 fluid ounces Gallo Family Pinot Grigio wine or vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Ingredients for Sauce:

  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 fluid ounces Gallo Family Pinot Grigio wine or vegetable broth
  • 2 cups warm whole milk
  • 1/4 teaspoon nutmeg
  • liquid from sauteed seafood

Other Ingredients:

  • 1 cup ricotta cheese
  • 1 egg yolk
  • 1 teaspoon dried parsley flakes
  • 1/2 cup grated Parmesan cheese
  • 5 ounces cooked flaked crab
  • 12 ounces fresh pasta sheets or 6-8 cooked and drained cannelloni shells
  • 1/4 cup grated Parmesan cheese

Method:

  • Preheat oven to 350ºF.
  • Prepare the filling and set aside:
  • Sauté the shallot and garlic in butter until shallot is soft; season with salt and pepper.
  • Stir in the shrimp, scallops and wine or broth and cook until just opaque, then set aside to cool.
  • When cool, strain away liquids from pan and reserve.
  • Prepare the sauce and set aside:
  • Melt butter in a large skillet then stir in the flour to make a roux; cook, stirring, over low heat until a light nutty color.
  • Season with salt and pepper then stir in wine/broth, reserved seafood liquid, and milk.
  • Continue to cook, stirring, until mixture comes to a boil and thickens, stirring in the ground nutmeg; remove from heat.
  • Stir together the ricotta cheese, egg yolk, parsley flakes, and half cup Parmesan with the picked and flaked crab meat.
  • Fold the cooked seafood into the ricotta mixture.
  • Pour some of the béchamel sauce into the bottom of an oblong casserole dish, covering evenly.
  • Take an uncooked piece of fresh pasta and roll up 1/2 cup of the filling inside, placing it seam side down in the casserole dish. If using cooked cannelloni/manicotti tubes, cook those according to package, drain, and stuff loosely with filling (no gaps but not overfilled).
  • When all pasta is filled, top with remaining sauce and the remaining Parmesan.
  • Bake uncovered for 25-35 minutes or until hot and lightly browned.

From the kitchen of palatablepastime.com

Seafood Cannelloni

Sunday Supper Movement

The Holiday Season Has Arrived and We are doing

Seasonal Food Pairings with Wine

As part of the Sunday Supper Movement, I and a host of other food bloggers are pleased to present to you some of our favorite holiday favorites, both sweet and savory for pairing with Gallo Family wines.
Be sure to check these recipes out below, and be sure to pin your favorites! Sunday Supper bloggers love being pinned!

Appetizers:

Main Dish:

Desserts and Sweets:

Plus don’t miss the Seasonal Wine Pairing Tips by Sunday Supper Movement.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards

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