CRAB & RICOTTA CANNELLONI RECIPE - (4.2/5)
Provided by jenlin
Number Of Ingredients 15
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
Make and share this Crab and Ricotta Cannelloni recipe from Food.com.
Provided by Manami
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 577.8, Fat 26.8, SaturatedFat 15.8, Cholesterol 140.5, Sodium 1281.5, Carbohydrate 46, Fiber 1.7, Sugar 9.6, Protein 36.7
CRAB AND RICOTTA CANNELLONI
Categories Shellfish
Number Of Ingredients 9
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
CRAB AND RICOTTA MANICOTTI
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, 8 to 10 minutes. Drain.
- In a large bowl, mix together the ricotta, 3/4 cup of the Parmesan, the egg yolk, basil, crab, salt, and pepper.
- Preheat the oven to 350°F. Butter a 9 x 13 x 2-inch glass baking dish.
- Fill the manicotti with the crab mixture and place in the prepared baking dish. Top the filled manicotti with the béchamel sauce and sprinkle with the remaining 1/4 cup of Parmesan cheese. Bake until bubbly and the top is golden brown, 15 to 20 minutes. Serve immediately.
SHRIMP AND CRAB CANNELLONI
Steps:
- For sauce:
- Heat oil in large pot over medium-high heat. Add onions and garlic and sauté until translucent, about 5 minutes. Mix in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves and crushed red pepper and bring to boil. Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes. Discard bay leaves. Working in batches, puree sauce in blender; return to same pot. Add cream and vinegar and simmer 15 minutes. Season to taste with salt and pepper. Refrigerate.
- For Cannelloni:
- Cook noodles in pot of boiling salted water until almost tender. Drain. Cool in bowl of cold water.
- Heat olive oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add shrimp; sauté just until opaque, about 3 minutes. Stir in basil, oregano and crushed red pepper. Cool.
- Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl. Season with salt and pepper. Mix in egg.
- Butter 13 x 9 x 2-inch glass baking dish. Spread generous 1 cup tomato cream sauce in bottom of dish. Drain lasagna noodles; trim to 8-inch lengths. Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch border on all sides. Staring at 1 short end, roll up each noodle jelly roll style. Place in prepared pan, seam side down. Pour remaining sauce over cannelloni. Cover with foil. (Can be made 1 day ahead; refrigerate.)
- Preheat oven to 350°F. Bake foil-covered cannelloni until heated through, about 45 minutes.
CRAB AND SPINACH STUFFED MANICOTTI
Perk up their palates with a plucky pasta, Crab and Spinach Stuffed Manicotti. Resplendent and surprisingly easy to prepare, Crab and Spinach Stuffed Manicotti is a great dish to liven up an evening.
Provided by My Food and Family
Categories Festive 2019
Time 1h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, melt 1 Tbsp. butter in large nonstick skillet on medium heat. Add onions; cook 5 to 6 min. or until crisp-tender, stirring frequently. Add spinach and garlic; cook and stir 1 to 2 min. or just until spinach is wilted. Spoon spinach mixture into medium bowl.
- Melt remaining butter in same skillet. Stir in flour; cook 2 min., stirring constantly. Gradually add milk, whisking constantly after each addition. Bring to boil, whisking constantly; cook and stir 5 min. or until thickened. Remove skillet from heat. Add nutmeg, pepper and 1/2 cup Parmesan to white sauce; mix well.
- Add ricotta to spinach mixture along with 1 cup of the cheese sauce and 1/2 cup of the remaining Parmesan; mix lightly. Stir in crabmeat. Spoon into resealable plastic bag.
- Drain pasta; rinse with cold water. Cut small piece off one bottom corner of filled plastic bag; use to squeeze enough crab mixture into both sides of pasta shells until shells are evenly filled with crab mixture. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese sauce, then remaining Parmesan.
- Bake 30 to 35 min. or until heated through.
Nutrition Facts : Calories 400, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
CRAB CANNELLONI
This recipe uses phyllo dough instead of the usual pasta. I have had this interesting recipe hidden in the recesses of my file folder for more than 25 years and just rediscovered it. What a shame, since it's a fabulous, make ahead dish. Try chicken, or just veggies for an alternate filling.
Provided by Geema
Categories Crab
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Thaw phyllo according to the instructions on the package.
- Melt the butter in a skillet and saute the garlic for a few minutes, then add the spinach and cook until the spinach is dry.
- Mix together the rest of the ingredients, except the phyllo and melted butter, folding in the garlic/spinach mix.
- Cut the phyllo lengthwise into 2 strips, stack and cover with some plastic wrap or a lightly dampened dish towel.
- For each pastry roll, take 2 strips from the stack and lay them out one on top of the other. Brush the top strip with melted butter. Place about 4 tablespoons of filling at the bottom of the strip.
- Fold the bottom edge of the phyllo over the filling.
- Fold the left edge of the phyllo strip over about 1/2 inch and brush with butter. Repeat with the right edge.
- Now roll up the pastry, egg roll style, stopping halfway through to brush the top with butter, then continue rolling pastry to the end.
- Place the roll seam side down on a greased baking sheet, brushing the top of the pastry with more butter.
- The recipe can be made to this point in the morning to be baked and completed that evening.
- Bake in a preheated 350°F oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 398.5, Fat 24.4, SaturatedFat 13.9, Cholesterol 157, Sodium 727.8, Carbohydrate 23.3, Fiber 1, Sugar 0.6, Protein 20.8
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- 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.
- 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.
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