Scallop Bacon Ricotta Cannelloni with Roasted Tomato Fennel Sauce
Small scallops with bacon and ricotta in cannelloni pasta, smothered in a rich tomato fennel sauce.
Course
Dinner
Cuisine
Italian Inspired
Prep Time30minutes
Cook Time1hour30minutes
Total Time2hours
Servings4
AuthorBarry C. Parsons
Ingredients
For the sauce
8large ripe tomatoes diced
1large fennel bulb diced
4cloveschopped garlic
4tbspolive oil
2tbspbrown sugar
Salt and pepper to season
2tbspbasil
For the cannelloni
1package fresh lasagna pasta sheetscut in half to make 12 cannelloni rollers
2tbspbutter
2clovesminced garlic
1 1/2poundssmall scallops
1sixteen ounce tub ricotta cheese
6slicesbaconcut in small pieces and cooked crisp
½tspnutmeg
pinchtsp salt
½tspblack pepper
Parmesan cheese for serving
Instructions
To make the sauce
Toss all the sauce ingredients together in a shallow baking dish and bake at 375 degrees F until the fennel pieces are very soft and most of the liquid has cooked off. (About an hour) Puree in a food processor or blender and set the sauce aside.
To make the cannelloni
Melt the butter in a large skillet, add the minced garlic and cook for one minute, then toss in the scallops.
Sauté the scallops in the garlic butter over high heat for only a couple of minutes and remove from the heat and let cool to almost room temperature.
Mix together the ricotta cheese, bacon, nutmeg, salt and pepper.
Add the sautéed scallops and stir well.
Spoon a couple of heaping tablespoons of the filling onto each half sheet of pasta roll into a cylinder.
Spoon about 1/3 of the sauce into the bottom of a baking dish and lay the cannelloni in a single layer on top of the sauce.
Cover with the remaining sauce and bake for about 30-40 minutes at 350 degrees F. Serve with some freshly grated Parmesan cheese.