Time: 30 Minuti
Difficulty: Facile

Ingredients for 4 people

500 g Gluten-free cannelloni Pasta di Venezia

150 g courgettes

350 shrimps

100 g ricotta vaccine

50 g breadcrumbs without gluten

1lt tomato sauce

15 g of fresh basil

1 clove of garlic

Half a glass of white wine

For the bechamel

1 lt of whole milk

100 g butter

80 g cornstarch

a pinch of nutmeg

50 g grated Parmigiano Reggiano

Extra virgin olive oil

Ground black pepper

Fine salt

Method
Wash and dry the courgettes, then cut into small cubes and place them on the stove in a pan with two tablespoons of oil. Cook for about 6 minutes, salt and stir; once cooked you can drain and put aside in a bowl where you have already worked the ricotta with a fork.
Shell the prawns, remove the black filament of the intestine and place them in a pan with a little oil, cook for 5 minutes, then blend with half a glass of white wine and leave still 5 minutes on the stove.
When cooked, salt and drain the shrimp and add to the mixture of zucchini and ricotta, stir and add the breadcrumbs to make the filling full-bodied, but not too dry.
Prepare the béchamel sauce by putting the diced butter in the pot and melt on a low heat, once melted completely, add the cornstarch and mix well with a whisk, avoiding to create lumps. Pour the hot milk into line without ever stopping mixing, then add the salt and a pinch of nutmeg.
Keep the heat low and cook for about 15 minutes until the béchamel is creamy.
At this point put a pot on the stove with the water and bring to a boil, add salt and pour the pasta dough to the pasta di Venezia for about 30 seconds, drain and place them on a dry dish well spaced from each other.
Spread a ladle of béchamel on the bottom of a baking dish and with the help of a sac-a-few fill the cannelloni one at a time with the previously prepared shrimp filling, then place them on the pan next to each other.
Once finished, cover with a generous layer of béchamel and sprinkle the grated Parmesan on the surface.
Cook in a preheated oven at 180 degrees for 30 minutes.
Meanwhile, prepare the tomato sauce by putting in a pot a clove of garlic, from which you have eliminated the green soul, the oil and fry.
Once the garlic is colored, remove it and pour the tomato sauce and basil, add salt and cover to cook over low heat.
Once cooked the cannelloni, take out and serve with two tablespoons of tomato sauce and fresh basil leaves.