Fruit Lobster And Shrimp Manicotti
|Pasta dough||1⁄2 Cup (8 tbs), cut for 12 manicotti tubes|
|Cottage cheese||125 Milliliter|
|Grated white cheddar cheese||125 Milliliter|
|Ricotta cheese||125 Milliliter|
|Smoked salmon||125 Milliliter|
|Cream cheese||4 Ounce|
|Grated parmesan cheese||60 Milliliter|
|Basil leaves||3 Milliliter|
|Cracked black pepper||3 Milliliter|
|Cooked lobster||225 Gram, diced|
|Cooked shrimp||225 Gram, peeled and deveined|
|Diced pineapple||250 Milliliter|
|Diced mango||250 Milliliter|
|Unsalted butter||45 Milliliter|
|All purpose flour||30 Milliliter|
|Chicken stock||250 Milliliter|
|Half and half||250 Milliliter|
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.