Seafood cannelloni

55 Years and Still Evolving, with passion… it’s the only way we make pasta at Louisa Foods. We’re a Midwest-based company providing custom solutions to regional and national multi-unit restaurants and manufacturers. We also produce our own branded line of filled pasta products sold to foodservice distributors, retail grocery chains and wholesale clubs in select markets.

North Atlantic Lobster, shrimp, and scallops with a white port wine infused cream sauce, mirepoix and a hint of tarragon.

Sal and Judy's is an amazing Italian/Creole restaurant in Lacombe. This is one of their signature dishes. This recipe is a close facsimile. Thanks to Emile Gardette on the Cajun and Creole recipe circle on Facebook for this recipe.

Lobster cannelloni

Get Crab and Ricotta Cannelloni Recipe from Food Network

We have given no-boil lasagne noodles as an alternative to fresh because regular dried lasagne noodles often have curly edges and are too thick. Active time: 1 3/4 hr Start to finish: 3 1/2 hr

Cook Time 1 Hour Servings 4 - 6 Ingredients 200g cannelloni tubes 2 tbs. olive oil + extra 1 onion, finely chopped 1 clove garlic, finely chopped 100g of raw crab meat 200g firm white fish, finely chopped 200g green prawns, finely chopped ¼ cup white wine 4 sprigs tarragon or parsley, leaves f

This Seafood Cannelloni is an indulgent crowd pleaser and a winning choice for your next dinner party!

Mike Davis one of the winners of the 2016 broker recipe contest creates a simple and flavorful cannelloni recipe made with our sweet Lobster

Shrimp and crab cannelloni are easy to make when you start with canned seafood and egg roll wrappers, but still deliver big on taste with the red pepper sauce!