Prawn and Ricotta Conchiglione

Prawn and ricotta conchiglione baked in a lemon béchamel sauce. To make a lemon béchamel, slowly whisk the juice and zest of a lemon into the sauce. It’s tricky, as the lemon will easily curdle the sauce if poured too quickly.

This is a filling for conchiglione – large shells – that is very simple but very tasty. Often when I’m cooking I’m just riffing, and it never ends up on my blog. This, though, is worth registering because it was so satisfying.


500g ricotta

500g prawns, chopped

3 cloves garlic, minced

1 small bunch basil, chopped

a dash each of white pepper and nutmeg

olive oil


Saute the garlic in olive oil until lightly brown. Add the prawns, white pepper, and nutmeg and cook only just until done. Set aside and allow to cool.

Mix the ricotta with the chopped basil, then add the prawns. Stuff or pipe the mixture into cooked conchiglione and bake, covered, and at 190C with marinara, bechamel or pesto. It should only take about 15 minutes to heat through.

We had it tonight with the rough walnut and parsley pesto listed below, and the squidginess of the prawns and the crunch of the nuts was a superb combination.


About timwaterman

I am a landscape architect, urbanist, writer, and lecturer based in London.

One response to “Prawn and Ricotta Conchiglione”

  1. Reendog says :

    Yum! This looks awesome with smoked salmon, too… will try, Tim!

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