For the Cannelloni:
Combine the rocotta cheese, parmesan cheese, sea salt, truffle oil, pine nuts, and truffle pealing in mixing bowl. Mix until smooth. Place mixture in piping bag. Pipe mixture along pasta sheets at desired length and cut.
For the Prawns and Sauce Vierge:
Place prawns shell-side down inside steamer for 2 and a half minutes. Toss the red onion, fennel, parmesan cheese, olives, artichoke, tomatoes, lemon juice, olive oil, and salt in a mixing bowl. Place the prawns on top of the warmed cannelloni and top with the sauce vierge.
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