Directions:
- Crush/mash the ricotta.
- Chop the shrimp, shallot and garlic, mix and sauté for 2 minutes. Remove to bowl.
- Add parsley and lemon peel, then mix in ricotta.
- Load a piping bag (or Ziploc) with the mixture and pipe into cannelloni tubes. Lay the filled tubes in a gratin-type oven-safe dish.
- Mix cream with parmesan and pepper. Sprinkle this over the cannelloni and add a splash of olive oil.
- Bake in 390F oven for 20 minutes.
- NOTE: You can add a 1/3 cup white wine to the sauce before baking as an option.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.15 Kcal (1206 kJ) | ||
| Calories from fat | 165.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.4g | 28% | |
|---|---|---|---|
| Cholesterol | 133.44mg | 44% | |
| Sodium | 551.52mg | 23% | |
| Potassium | 296.69mg | 6% | |
| Total Carbs | 8.08g | 3% | |
| Sugars | 1.64g | 7% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 23.28g | 47% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 366.3mg | 37% | |
| Amount Per 100 g | |||
| Calories | 154.35 Kcal (646 kJ) | ||
| Calories from fat | 88.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.85g | 28% | |
|---|---|---|---|
| Cholesterol | 71.48mg | 44% | |
| Sodium | 295.43mg | 23% | |
| Potassium | 158.93mg | 6% | |
| Total Carbs | 4.33g | 3% | |
| Sugars | 0.88g | 7% | |
| Dietary Fiber | 0.3g | 2% | |
| Protein | 12.47g | 47% | |
| Vitamin C | 1.7mg | 5% | |
| Iron | 0.2mg | 2% | |
| Calcium | 196.2mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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