CRAB AND RICOTTA CANNELLONI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
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 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
SAUSAGE AND RICOTTA BAKED CANNELLONI
We're all for a good store-bought marinara, but there is no substitute for homemade béchamel-of this we can be sure.
Provided by Chris Morocco
Categories Bon Appétit Dinner Pasta Tomato Milk/Cream Cheese Chard Sausage Pork Ricotta Soy Free Peanut Free Tree Nut Free
Yield 8 servings
Number Of Ingredients 17
Steps:
- Béchamel:
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking occasionally, until mixture smells slightly nutty, about 3 minutes. Whisk in milk, then increase heat to medium-high, and still whisking constantly, bring to a simmer. Reduce heat to maintain a simmer and cook just until thick and no longer floury tasting, 8-10 minutes. Add Parmesan and whisk until melted, then whisk in cayenne and nutmeg; season with salt. Cover béchamel and keep warm until ready to use.
- Do Ahead: Béchamel can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, whisking constantly and adding a splash of water if needed to loosen.
- Assembly
- Remove ribs and stems from Swiss chard leaves and thinly slice. Tear leaves into large pieces. Combine oil and sausage with Swiss chard ribs and stems in a large skillet and set over medium-high heat. Cook, breaking up sausage with a heatproof rubber spatula or wooden spoon into small pieces, until sausage is almost cooked through, 5-7 minutes.
- Add Swiss chard leaves to skillet a handful at a time, tossing and letting them wilt slightly between additions, until all the leaves have been added. Cook, reducing heat as needed (liquid should be bubbling slightly at this point), until liquid is almost completely evaporated (it's important to dry out the Swiss chard here so the filling isn't soggy), about 5 minutes. Transfer to a large bowl. Let cool 5 minutes, then stir in ricotta. Season filling with salt.
- If using pasta sheets, cook in a pot of boiling salted water 1 minute. Transfer to a large bowl of cold water. Lay out a row of pasta sheets on a rimmed baking sheet (don't overlap), then top with a sheet of waxed or parchment paper. Repeat with remaining pasta sheets, placing sheets of paper between each layer.
- If using shells, cook in a pot of boiling salted water, stirring occasionally, just until very al dente, about 3 minutes less than package instructions; rinse under cold water to cool quickly.
- Preheat oven to 375°F. Spread half of béchamel into a 13x9" baking dish. If using pasta sheets, lay out a sheet on a clean surface with a short end facing you. Spoon a heaping ¼-cupful of filling so it runs all the way down the center. Roll pasta around filling to create a 1 1/4"-diameter tube (the pasta will overlap quite a bit). Repeat with remaining pasta sheets, arranging in baking dish as you go to create 2 rows. If using shells, spoon a heaping tablespoonful of filling into each shell and nestle next to each other to create rows (you'll have about 5 rows of 6 shells each). Spread remaining béchamel over cannelloni, then marinara sauce. Top with Parmesan.
- Bake cannelloni until edges of pasta are lightly browned and sauce is bubbling around edges of pan, 30-40 minutes.
- Do Ahead: Filling can be made 2 days ahead. Let cool completely, then cover and chill.
More about "ricotta and red chard cannelloni recipes"
10 BEST CANNELLONI WITH RICOTTA CHEESE RECIPES | YUMMLY
2022-06-30 cannelloni, ricotta, grated Parmesan, chopped onion, olive oil and 8 more Spinach & Ricotta Cannelloni with Butternut Squash Béchamel Cravings in Amsterdam vegetable oil, milk, butter, cayenne, salt, lemon pepper, fresh …
From yummly.com
From yummly.com
SPINACH AND RICOTTA CANNELLONI - RECIPETIN EATS
2017-09-11 Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 – 3 minutes until translucent. Add tomato, water, salt and pepper. Stir, reduce heat to medium, simmer for 5 minutes. Optional: …
From recipetineats.com
From recipetineats.com
SPINACH AND RICOTTA CANNELLONI WITH ROSé SAUCE
Dry the pasta on a clean cloth. On a work surface, cut each noodle in half to make 6 x 4 1/2-inch (15 x 11.5 cm) rectangles. Spoon about cup of the ricotta mixture onto each noodle and roll. Spoon one-third of the rosé sauce into a 13 …
From ricardocuisine.com
From ricardocuisine.com
RICOTTA AND MEAT CANNELLONI - RACHAEL RAY IN SEASON
Step 1. Preheat the oven to 350 degrees . In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and half of the garlic and cook until translucent, about 6 minutes. Push the onion to the sides …
From rachaelraymag.com
From rachaelraymag.com
SAUSAGE AND RICOTTA CANNELLONI RECIPE | BON APPéTIT
2019-04-16 Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking occasionally, until mixture smells slightly nutty, about 3 minutes. Whisk in milk, then increase heat to medium ...
From bonappetit.com
From bonappetit.com
CANNELLONI RICOTTA E SPINACI RECIPE - GREAT ITALIAN CHEFS
Gently heat the oil in a pan and add the garlic. Once soft but not coloured (about 30–45 seconds) add the tomatoes and simmer for 20 minutes, stirring occasionally. Season with salt and pepper. 2. Meanwhile, wilt the …
From greatitalianchefs.com
From greatitalianchefs.com
CLASSIC SPINACH AND RICOTTA CANNELLONI - COOKING MY DREAMS
2018-12-29 Peel and cut in half a garlic clove, then drizzle some olive oil in a pan and fry the garlic for a couple of minutes. Add the spinach (either fresh or frozen) and cover the pan with …
From cookingmydreams.com
From cookingmydreams.com
RICOTTA AND SWISS CHARD CANNELLONI | COOKING | DINNER - TASTE LIFE
1. Preheat the oven to 160°C/320°F. 2. Remove the rib from the green chard leaves. 3. Blanch the leaf in boiling water for approx 2 minutes until wilted, refresh the leaves in ice cold water. …
From tastelife.tv
From tastelife.tv
RICOTTA AND SWISS CHARD CANNELLONI - TASTE LIFE
Mar 1, 2022 - Whether it is for a hearty lunch or a simple dinner, pasta is the go-to dish. Not only ...
From pinterest.ca
From pinterest.ca
BAKED RICOTTA AND SPINACH CANNELLONI - THE BUSY BAKER
2017-05-21 Instructions. Preheat your oven to 375 degrees Fahrenheit and set aside a 9-inch by 13-inch rectangular casserole dish. Add the ricotta, egg, spinach, basil, salt and pepper, …
From thebusybaker.ca
From thebusybaker.ca
RICOTTA AND RED CHARD CANNELONI RECIPE - 101 COOKBOOKS
2003-04-19 Ricotta and Red Chard Canneloni. To feature an actual recipe taken from a cookbook, it is best to request permission from the publisher or author. In the early days on …
From 101cookbooks.com
From 101cookbooks.com
SILVER CHARD AND RICOTTA CANNELLONI (WITH A HINT OF GARAM MASALA)
2017-05-18 *I have steamed the chard first and squeezed out excess water. * Also made tomato sauce base, using onion, a tin can of tomatoes, couple of cloves of crushed garlic, 1tbsp of …
From rekhagardenkitchen.com
From rekhagardenkitchen.com
CANNELLONI WITH RICOTTA AND PEPPERS - DELITA - MYDELITA.COM
Heating instructions: Open the package and heat in the microwave for 3 minutes to at 750w; or heat at 120° C in a preheated fan assisted oven for about 8 minutes. If you wish to …
From mydelita.com
From mydelita.com
RICOTTA AND SWISS CHARD CANNELLONI | COOKING | DINNER - TASTE LIFE
Ricotta and Swiss Chard Cannelloni Whether it is for a hearty lunch or a simple dinner, pasta is the go-to dish. Not only is cannelloni stuffed with Swiss chard filling healthy, but it is also …
From m.tastelife.tv
From m.tastelife.tv
BEST RICOTTA-STUFFED CANNELLONI RECIPES | FOOD NETWORK CANADA
2009-10-29 Step 9. Drain cooked spinach in a colander, pressing down firmly to remove excess liquid. Step 10. Finely chop drained spinach and gently combine with egg and ricotta. Season …
From foodnetwork.ca
From foodnetwork.ca
SPINACH RICOTTA CANNELLONI RECIPE - AN ITALIAN IN MY KITCHEN
2021-04-01 In a medium sized pan add the butter and the cooked spinach, mix and heat it through, cut into very small pieces. Move it to a large bowl, add the ricotta, the egg, half the …
From anitalianinmykitchen.com
From anitalianinmykitchen.com
SWISS CHARD AND RICOTTA CANNELLONI – CULINARY INTENTIONS
2021-02-01 Add egg, parmesan, lemon zest, lemon juice, half of oregano and ricotta. Season to taste with Salt and Pepper; Transfer the mixture to the piping bag and use to fill the …
From culinaryintentions.com
From culinaryintentions.com
ASTRAY RECIPES: RICOTTA AND RED CHARD CANNELLONI
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. Transfer …
From astray.com
From astray.com
RICOTTA CANNELLONI RECIPE | EAT SMARTER USA
For the sauce, melt butter in a saucepan, stir in flour, fry briefly and then gradually stir in milk. Simmer for 10 minutes and season with salt and pepper. Add half of Parmesan and tomato …
From eatsmarter.com
From eatsmarter.com
CHEESE CANNELLONI {STUFFED WITH RICOTTA} - SPEND WITH PENNIES
2020-02-10 Preheat oven to 350°F. Mix all filling ingredients in a small bowl. Place into a piping bag or large zippered bag and set aside. Add ⅓ cup water to the marinara sauce and place ½ …
From spendwithpennies.com
From spendwithpennies.com
SPINACH AND RICOTTA CANNELLONI | 40 MINUTES - BAKE PLAY SMILE
2021-09-15 Preheat oven to 200 degrees celsius (fan-forced). Grease a large 30cm x 40cm rectangular baking tray and set aside. Place the defrosted spinach, ricotta, egg yolks, minced …
From bakeplaysmile.com
From bakeplaysmile.com
RECIPES/RICOTTA-AND-RED-CHARD-CANNELLONI-2165.JSON AT MASTER ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com
From github.com
RICOTTA AND SWISS CHARD CANNELLONI | TASTE SHOW | SWISS CHARD …
May 10, 2020 - Whether it is for a hearty lunch or a simple dinner, pasta is the go-to dish. Not only ...
From pinterest.ca
From pinterest.ca
CANNELLONI WITH RICOTTA AND SPINACH: THE RECIPE – FRATELLI CARLI
Roughly chop the spinach and place it in a bowl with the ricotta, the egg, the grated Parmigiano cheese, salt, pepper and nutmeg. Mix all the ingredients together into a smooth mix. Cook the …
From oliocarli.us
From oliocarli.us
RICOTTA AND SPINACH BAKED CANNELLONI | RECIPE | KITCHEN STORIES
knife. frying pan. cooking spoon. sieve. Preheat the oven to 200°C/390°F. Peel and finely dice onion and garlic and chop spinach. Heat some vegetable oil in a frying pan, add half of the …
From kitchenstories.com
From kitchenstories.com
HOW TO COOK THE PERFECT SPINACH AND RICOTTA CANNELLONI – RECIPE
2019-07-10 Mix the spinach with the cheeses, nutmeg and salt. Heat the oven to 200C (180C fan)/390F/gas 6. Mix the spinach with the ricotta and most of the grated cheese, reserving a …
From theguardian.com
From theguardian.com
RED CANNELLONI WITH RADICCHIO FILLING - ITALIAN NOTES
Cut the radicchio into strips and fry them in a little oil on a hot saucepan for about 30 seconds. Put one third of the radicchio in a greased oven-proof pan that is big enough to hold the …
From italiannotes.com
From italiannotes.com
EASY SPINACH AND RICOTTA CANNELLONI RECIPE - ITALIAN NOTES
2012-06-26 Mix spinach and oregano with ricotta, parmesan and nutmeg. Pour half the sauce into an oven proof tin. Cut the pasta into regular rectangles and blanch them in boiling water …
From italiannotes.com
From italiannotes.com
RICOTTA AND SWISS CHARD CANNELLONI | TASTE SHOW | CHARD RECIPES, …
Jul 7, 2020 - Whether it is for a hearty lunch or a simple dinner, pasta is the go-to dish. Not only ...
From pinterest.com
From pinterest.com
DAY 79: ROASTED RED PEPPER & RICOTTA CANNELLONI - DINNER WITH JULIE
2008-03-19 About a month ago I taught another class with her, at which she demonstrated how to make cannelloni. Seemed easy enough – in the class we stirred together ricotta and …
From dinnerwithjulie.com
From dinnerwithjulie.com
CORN AND RICOTTA BRUSCHETTA RECIPE - SIMPLYRECIPES.COM
2 days ago Cut the corn off the cob: With a sharp knife, cut the corn off of the cobs into a medium bowl, removing as much of the kernels flesh as possible. The method I use: hold your …
From simplyrecipes.com
From simplyrecipes.com
RICOTTA CANNELLONI RECIPE - ARIE'S KITCHEN
2013-11-14 Mix all sauce ingredients in a pot. Method: – Combine ricotta, spinach, egg yolk, garlic, cheddar cheese and nutmeg, mix well. – Fill dry cannelloni tubes with ricotta mixture. …
From arieskitchen.net
From arieskitchen.net
SWISS CHARD CANNELLONI (PASTA INCU BIETULLE) | SAVEUR
2012-04-18 Heat oil in a 4–qt. saucepan over medium-high heat. Add ⅔ of the garlic and onion; cook until soft, about 8 minutes. Add tomato paste and chile flakes; cook until lightly browned, …
From saveur.com
From saveur.com
SUPER SIMPLE SPINACH AND RICOTTA CANNELLONI - EASY PEASY FOODIE
Instructions. Preheat your oven to 200C /180C fan / gas mark 6 / 400F. Place a large colander in the sink. Put the spinach in the colander and pour over enough boiling water to wilt …
From easypeasyfoodie.com
From easypeasyfoodie.com
CANNELLONI WITH RICOTTA, SILVERBEET & BIG RED SAUCE
2022-05-14 Add basil and stir well. Reduce heat and simmer for 15 minutes. Season to taste. Meanwhile, for the filling, place ricotta, silverbeet and lemon zest in a large bowl. Season with …
From everydaygourmet.tv
From everydaygourmet.tv
SPINACH AND RICOTTA CANNELLONI - ITALIAN RECIPES BY GIALLOZAFFERANO
The spinach will be cool by now; transfer to a cutting board and chop roughly with a knife 12. Place the chopped spinach in a large bowl, add the ricotta 13, stir with a fork, and then add …
From giallozafferano.com
From giallozafferano.com
SPINACH AND RICOTTA CANNELLONI RECIPE - VINCENZO'S PLATE
2013-11-25 1. Let’s start with the sauce. Get a medium size saucepan and put it onto the stove at a medium heat, adding 4 tablespoons of extra virgin olive oil and the finely chopped onions. …
From vincenzosplate.com
From vincenzosplate.com
RICOTTA AND RED CHARD CANNELLONI - BIGOVEN.COM
Ricotta and Red Chard Cannelloni recipe: Try this Ricotta and Red Chard Cannelloni recipe, or contribute your own. Add your review, photo or comments for Ricotta and Red Chard …
From bigoven.com
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love