Crab And Silverbeet Chard Cannelloni Recipes

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CRAB AND RICOTTA CANNELLONI



Crab and Ricotta Cannelloni image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe follows
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

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

TUSCAN CHARD AND CANNELLINI BEAN SOUP



Tuscan Chard and Cannellini Bean Soup image

This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese).

Provided by Callinectes Sapidus

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 55m

Yield 6

Number Of Ingredients 15

2 slices smoked bacon, finely chopped
1 onion, chopped
1 clove garlic, minced
¼ teaspoon freshly grated nutmeg
⅛ teaspoon crushed red pepper flakes
6 cups chicken broth, or more as needed
1 (15 ounce) can cannellini beans, drained and rinsed - or more to taste
2 tablespoons chopped sun-dried tomatoes
2 ounces Parmesan cheese rind
1 bunch red or white Swiss chard
¼ cup uncooked small pasta, such as orzo or pastina
5 large fresh sage leaves, minced
5 leaves fresh basil, coarsely chopped
1 tablespoon grated Parmesan cheese, divided
1 tablespoon extra-virgin olive oil, divided

Steps:

  • In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
  • Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
  • Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.2 g, Cholesterol 13.5 mg, Fat 9.7 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 493.7 mg, Sugar 2.9 g

CARIBBEAN CALLALOO AND CRAB



Caribbean Callaloo and Crab image

A mouthwatering puree of Taro Leaves and crab served over rice or as a soup, it will leave you wanting more. If taro leaves are not available, you may substitute 2 packages of frozen spinach.

Provided by SKYLARKER

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h20m

Yield 8

Number Of Ingredients 13

18 taro leaves
12 pods okra, finely chopped
1 large onion, chopped
4 sprigs fresh thyme
6 cloves garlic, crushed
4 ounces salted pig's tail
½ cup peeled, cubed pumpkin
1 cup water
1 habanero pepper
3 cups coconut milk
4 blue crabs, cleaned and chopped
salt to taste
4 green onions, chopped

Steps:

  • Clean the taro leaves by removing the skin from the stalks, and removing the tip from the center rib. Rinse, and cut into bite size pieces.
  • Place the taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, habanero pepper (whole), and coconut milk into a large pot. Cover, and simmer over low heat for 30 minutes.
  • Add the crab to the pot. Be careful not to puncture the habanero pepper. Cover, and continue to simmer for 30 minutes. Remove the habanero, and season with salt to taste. Puree the soup using an immersion blender until smooth. You could also puree in small batches using a blender. Serve over rice.

Nutrition Facts : Calories 259.5 calories, Carbohydrate 8.8 g, Cholesterol 22 mg, Fat 23.2 g, Fiber 3 g, Protein 7.9 g, SaturatedFat 17.8 g, Sodium 47.4 mg, Sugar 2 g

SHRIMP AND CRAB CANNELLONI



Shrimp and Crab Cannelloni image

Provided by Kevin Graham

Categories     Pasta     Bake     Ricotta     Crab     Shrimp     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 27

Sauce
2 tablespoons olive oil
1 3/4 cups chopped onions
3 tablespoons minced garlic
2 pounds plum tomatoes, peeled, seeded, chopped
1 28-ounces can Italian-style tomatoes
1/3 cup (packed) chopped fresh basil
2 tablespoons chopped fresh thyme
2 teaspoons dried oregano
2 bay leaves
1/2 teaspoon dried crushed red pepper
3/4 cup whipping cream
1 tablespoon red wine vinegar
Cannelloni
16 lasagna noodles (preferably 3 to 4 inches wide)
2 tablespoons olive oil
1 1/4 cups chopped onion
1 tablespoon minced garlic
12 ounces uncooked shrimp, peeled, deveined, chopped
5 tablespoons chopped fresh basil
3/4 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1 1/2 cups ricotta cheese
3/4 cup grated provolone cheese
1/3 cup grated Parmesan cheese
6 ounces fresh crabmeat
1 egg, beaten to blend

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.

RICOTTA AND RED CHARD CANNELLONI



Ricotta and Red Chard Cannelloni image

Yield Makes 6 Servings

Number Of Ingredients 8

2 tablespoons olive oil
1 onion, chopped
2 tablespoons chopped garlic
3/4 pound red Swiss chard (about 8 large leaves), stemmed, chopped
2 15-ounce containers ricotta cheese
2 1/2 cups grated Parmesan cheese
1 26-ounce jar prepared tomato pasta sauce (about 3 1/4 cups)
12 lasagna noodles (from 1-pound package), freshly cooked

Steps:

  • Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté until translucent, about 5 minutes. Add chard; toss until wiled and almost tender, about 3 minutes. Transfer mixture to large bowl; cool 10 minutes. Mix in ricotta and 1 cup Parmesan. Season with salt and pepper.
  • Spread 3/4 cup sauce over bottom of 13x9x2-inch glass baking dish. Place 1 lasagna noodle on work surface. Spread 1/3 cup filling over noodle. Starting at 1 short side, roll up noodle jelly roll style. Place filled noodle, seam side down, in prepared dish. Repeat filling and rolling remaining lasagna noodles. Arrange in dish. Pour remaining sauce over cannelloni. (Can be made 1 day ahead. Cover with plastic wrap; refrigerate. Uncover; let stand at room temperature 30 minutes before continuing.)
  • Preheat oven to 350°F. Cover dish loosely with foil. Bake cannelloni until heated through, about 45 minutes. Let stand uncovered 10 minutes. Serve, passing remaining 1 1/2 cups Parmesan.

CRAB AND RICOTTA CANNELLONI



Crab and Ricotta Cannelloni image

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

1 (8 ounce) box cannelloni pasta shells (about 12 shells) or 1 (8 ounce) box manicotti (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup freshly grated parmesan cheese
1/4 cup freshly grated parmesan cheese (for sprinkling)
1 egg yolk
1/2 cup chopped fresh basil leaves (we'll use parsley, personal choice) or 1/2 cup chopped fresh parsley (we'll use parsley, personal choice)
1 lb crabmeat
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
bechamel sauce
5 tablespoons unsalted butter or 5 tablespoons unsalted margarine
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon fresh ground white pepper
1 pinch of freshly grated nutmeg

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 SILVERBEET (CHARD) CANNELLONI



Crab and Silverbeet (Chard) Cannelloni image

Something fairly original I came up with that I thought tasted great and was rich and filling without being too over the top. Note that I pinched Recipe #62371 from evelyn/athens as part of the recipe.

Provided by Peter J

Categories     Crab

Time 1h10m

Yield 12 tubes, 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
4 1/2 tablespoons all-purpose flour
3 cups milk
1 teaspoon salt
1 pinch nutmeg
1 cup white crab meat
1/2 cup chard leaves, finely chopped (silver beet, green part only)
1/4 cup cottage cheese
1/4 teaspoon black pepper, ground
12 cannelloni tubes
1 1/2 cups tomato sauce (pasta sauce)
1/2 teaspoon dried parsley

Steps:

  • Start preparing the bechamel sauce by melting butter in medium saucepan over medium-low heat.
  • Whisk in flour and cook 3 minutes.
  • Whisk in milk and bring to boil, stirring.
  • Add salt and nutmeg.
  • Reduce heat and simmer until the same consistency as thickened cream.
  • Refrigerate the sauce for 30 minutes or more.
  • Combine all filling ingredients in a bowl and mix well with 1/2 cup of the bechamel sauce.
  • Fill cannelloni tubes with the mixture.
  • Spread pasta (tomato) sauce evenly over the bottom of a small baking dish.
  • Place the cannelloni tubes over the top in the dish.
  • Pour the remaining bechamel sauce over the top and sprinkle lightly with dried parsley.
  • Bake for 30 minutes at 180°C / 360°F.

Nutrition Facts : Calories 235.2, Fat 13.3, SaturatedFat 8.1, Cholesterol 43.1, Sodium 1261, Carbohydrate 20.6, Fiber 1.7, Sugar 4.3, Protein 9.7

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