Cannelloni with Shrimp and Ricotta Filling

For the cannelloni, cook pasta in a pot of salted water until al dente, drain, rinse with cold water and drain again. Place ricotta in a bowl. Rinse shrimp, pat dry and finely chop. Add shrimp, herbs, eggs and half of Parmesan to the bowl and mix. Add bread crumbs, knead and season with salt and pepper. Fill cannelloni with ricotta (using a pastry bag if necessary) and place in a buttered casserole dish.

Add remaining butter in small pieces over cannelloni and sprinkle with remaining Parmeson. Pour wine over top and bake for about 25 minutes in the oven until golden brown. For the sauce, scald tomatoes in hot water, drain, rinse with cold water, peel, quarter, core and dice finely. Peel garlic and chop finely.