Crab Ricotta Cannelloni Recipe 425

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 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.

CRAB CANNELLONI

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.

WEIGHT WATCHERS CRAB, RICOTTA & BASIL CANNELLONI

Steps:

• Preheat oven to 180°C
• Combine crab, shallots, ricotta, nutmeg, basil and egg in a bowl. Season with salt and pepper.
• Use a teaspoon to spoon filling into the cannelloni shells. Pour 1/2 cup pasta sauce over the base of a 1.5L (6 cup) capacity oven proof ceramic dish. Arrange cannelloni on top.
• Pour over the remaining pasta sauce and sprinkle with mozzarella. Cover with foil and bake for 20 minutes. Remove foil. Bake for a further 10 minutes or until pasta is tender and cheese is golden. Serve.