Fruit Lobster And Shrimp Manicotti Recipe
Ingredients
| 0.5 Basic Pasta Dough, cut for 12 manicotti tubes | ||
| Cottage cheese | 125 Milliliter | |
| White cheddar | 125 Milliliter, grated | |
| Ricotta cheese | 125 Milliliter | |
| 125 ml smoked salmon cream cheese | ||
| Parmesan cheese | 60 Milliliter, grated | |
| Basil leaves | 3 Milliliter | |
| Cracked black pepper | 3 Milliliter | |
| 225 g diced cooked lobster | ||
| 225 g peeled, deveined cooked shrimp | ||
| Pineapple | 250 Milliliter, diced | |
| Mango | 250 Milliliter, diced | |
| Unsalted butter | 45 Milliliter | |
| 30 ml flour, all purpose | ||
| Chicken stock | 250 Milliliter | |
| 250 ml half & half cream | ||
Directions
Begin by blending the cheeses, basil and pepper.
Mix into the cheeses the seafood and fruit.
Cook the manicotti tubes in 3 quarts of boiling salted water.
Drain and rinse in cold water.
Stuff the manicotti by placing equal amounts of cheese filling in the centre.
Roll the pasta.
Place the seam end down in a lightly greased casserole dish.
Heat the butter in a sauce pan.
Add the flour and cook for 2 minutes over low heat.
Add the chicken stock and cream, simmer until thick.
Pour the sauce over manicotti.
Bake in a preheated 400°F (200°C) oven for 30 minutes.
Serve at once.
Mix into the cheeses the seafood and fruit.
Cook the manicotti tubes in 3 quarts of boiling salted water.
Drain and rinse in cold water.
Stuff the manicotti by placing equal amounts of cheese filling in the centre.
Roll the pasta.
Place the seam end down in a lightly greased casserole dish.
Heat the butter in a sauce pan.
Add the flour and cook for 2 minutes over low heat.
Add the chicken stock and cream, simmer until thick.
Pour the sauce over manicotti.
Bake in a preheated 400°F (200°C) oven for 30 minutes.
Serve at once.
Chef
