Crab and Ricotta Cannelloni
From janick04 15 years agoIngredients
- 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells) shopping list
- 1 cup whole milk ricotta cheese shopping list
- 3/4 cup grated Parmesan, plus 1/4 cup for sprinkling shopping list
- 1 egg yolk shopping list
- 1/2 cup chopped fresh basil leaves shopping list
- 1 pound lump crabmeat shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon freshly ground white pepper shopping list
- Bechamel Sauce, shopping list
- 5 tablespoons unsalted butter shopping list
- 1/2 cup all-purpose flour shopping list
- 4 cups whole milk, warmed shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon freshly ground white pepper shopping list
- Pinch freshly grated nutmeg shopping list
How to make it
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
- Preheat oven to 350 degrees F.
- Fill the cannelloni with the crab mixture and place in a buttered baking dish.
- Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese.
- Bake until bubbly and the top is golden brown, about 15 to 20 minutes.
- Serve immediately.
- Bechamel Sauce
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
- Yield: about 4 cups
The Rating
Reviewed by 3 people-
Great flavour!! The sauce takes a bit of time and patience but is worth it...This one was even enjoyed by one of our non-crab eaters...
ariadnebarzane in Phoenix loved it
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