By the Scotto Family of Fresco in New York City
Serves 6

INGREDIENTS

For the seafood filling
• 3 cups cooked lobster or shrimp, mussels or scallops, bass or swordfish, cut into small dice
• 4 tablespoons extra virgin olive oil
• 2 peeled carrots, cut into very small dice
• 2 ribs of celery, cut into very small dice
• 2 small onions, peeled, cut into very small dice
• 1/2 cup mushrooms, minced fine
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 3 tablespoons fresh basil, chopped
• 1/2 cup dry or fresh bread crumbs
• 1/4 cup parmesan, grated
• 1 1/2 cups prepared tomato sauce
• heavy cream as needed

For the Cannelloni
• 1 1/4 pounds basic pasta dough or prepared thin pasta sheets, approximately 4 to 6-inch rectangles

DIRECTIONS

To make the seafood filling:
1. In a 10 to 12-inch sauté pan, heat extra virgin olive oil over high heat. When smoking, add garlic and cook until light golden brown. Add vegetables and mushrooms, cook for 6 to 7 minutes or until tender. Remove from heat and place in a bowl. Fold in fresh herbs, bread crumbs and cheese. Mix thoroughly, then carefully fold in cooked seafood so as not to break fish pieces. Taste for seasoning and adjust. If filling seems to be a little dry to the taste, add fresh heavy cream to moisten; be careful to add only a tablespoon at a time.

To make the cannelloni:
1. Divide pasta dough into 4 pieces. Roll each one into the thinnest setting on a pasta machine. Lay sheets on a lightly floured surface. Cut sheets into 4 x 6-inch rectangles. Drop the cut pasta sheets into boiling water and cook for 2 to 3 minutes. Transfer cooked sheets to ice bath; remove, lay flat on kitchen towels to dry.

2. Preheat oven to 375°.

3. Place about 3 tablespoons of seafood filling along the length of a pasta sheet; roll pasta around filling to form a cigar shape. Repeat for remaining pasta sheets.

4. Spoon half of tomato sauce across bottom of large baking dish in an even, thin layer. Arrange the cannelloni, seam side down, side by side in a single layer. Top with remaining tomato sauce and bake for approximately 15 to 20 minutes. Sauce should be bubbling and edges of pasta should be crispy and light brown. Serve from baking dish.