Crab And Ricotta Cannelloni Recipes

CRAB & RICOTTA CANNELLONI RECIPE - (4.2/5)

Steps:

• 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°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 45 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, then cover and refrigerate.)

CRAB AND RICOTTA CANNELLONI

Steps:

• 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 8-10 minutes.
• Drain pasta.
• In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil or parsley, crab, salt, and pepper.
• Preheat oven to 350ºF.
• Fill the cannelloni with the crab mixture and place in buttered baking dish.
• MAKE THE 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(if not it will be all lumpy)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).
• Top the filled cannelloni with the Bechamel Sauce and sprinkle with remaining Parmesan cheese.

CRAB AND RICOTTA CANNELLONI

Steps:

• 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.
• 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

CRAB AND RICOTTA CANNELLONI

Steps:

• 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: 5 tablespoons unsalted butter 1/2 cup all-purpose flour 4 cups whole milk, warmed 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper Pinch freshly grated nutmeg 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