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Stuffed Conchiglioni with Salmon and Ricotta
Large conchiglioni shells cook in the Micro Urban base while diced courgette steams alongside, ready to fold into a ricotta, parmesan and smoked salmon filling. A quick sauté of the remaining vegetables underneath keeps the finished dish from feeling one-note.
- Total time
- 33 min
- Prep
- 20 min
- Cook
- 13 min
Ingredients
Method
Dice the rinsed and trimmed courgettes. Rinse and cut the young onions into pieces.
Steam the onions and half the courgette in the large basket of the Micro Urban, set over the base filled with 400 ml (14 fl oz) cold water. Close and cook for about 8 minutes at 900 W.
In a bowl, mix the ricotta with the parmesan, the chopped smoked salmon and the parsley, chopped in the TurboChef. Fold in the steamed vegetables.
In the clean base, add the pasta with water up to the maximum fill line. Cook uncovered at 900 W for the time given on the packet plus 3 minutes. Salt and let it rest briefly in the hot water if needed. Drain in the large basket and let cool slightly.
In a frying pan with the butter, sauté the remaining diced courgette, the finely chopped shallot, and the leek, carrot and celery cut into rounds. Add 2 tbsp (30 ml) water, salt, pepper and cook for about 5 minutes over medium heat, keeping the vegetables crisp.
Fill the pasta shells with the ricotta mixture and serve them over the sautéed vegetables, drizzled with olive oil and scattered with poppy seeds.
