SEAFOOD CANNELLONI WITH HAWAIIAN CHILE ALFREDO

Seafood Cannelloni with Hawaiian Chile Alfredo image

Provided by Food Network

Time 55m

Yield 30 servings

Number Of Ingredients 16

3 cups chopped Hawaiian chile or other fresh chile
2 tablespoons chopped garlic
2 tablespoons salt
White wine vinegar, to taste
1 quart heavy cream
1 pound scallops
1 pound shrimp
2 tablespoons butter
1 tablespoon minced garlic
1 pound crab meat
3 cups grated mozzarella, plus additional for topping
3 cups ricotta
2 cups mascarpone
1 cup grated Parmesan plus 2 ounces Parmesan, grated
Twenty 4-inch sheets fresh pasta
8 ounces heavy cream

Steps:

For the Hawaiian chile cream: Combine Hawaiian chiles, garlic, salt and enough vinegar to result in a paste in food processor and process until smooth. This mixture can be used immediately, but it will be harsh. For best results, age in a jar for 6 months to 1 year.
Mix 1 tablespoon aged Hawaiian chile concentrate with the cream for the Hawaiian chile cream base.
For the alfredo: Chop scallops and shrimp, then saute in the butter with the garlic in a 10-inch nonstick pan, along with 1 tablespoon Hawaiian chile cream, until the shrimp are pink and done. Transfer to an 8-quart mixing bowl.
Preheat the oven to 400 degrees F.
Mix crab, mozzarella, ricotta, mascarpone and 1 cup Parmesan into the scallop and shrimp mixture until fully mixed.
Spread mixture on a pasta sheet and roll up. Repeat with remaining filling and pasta sheets. Place seam-side down in a baking dish.
Top with some mozzarella and bake for 8 minutes.
Meanwhile, stir together heavy cream and 1 tablespoon Hawaiian chile cream in a small saucepan and bring to a boil. Add remaining 2 ounces Parmesan and mix well. Let reduce to thicken, then turn off heat.
Serve cannelloni over Hawaiian chile alfredo sauce and enjoy.