Crab and Ricotta Cannelloni

Name: Crab and Ricotta Cannelloni
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 egg yolk; 63 grams all-purpose flour; 12 grams chopped fresh basil leaves; 12 grams chopped fresh basil leaves; 454 grams lump crabmeat; 1 pinch Pinch freshly grated nutmeg; 75 grams grated Parmesan, plus 1/4 cup for sprinkling; 227 grams box cannelloni or manicotti pasta (about 12 shells); 0 teaspoons salt; 1 teaspoons salt; 248 grams whole milk ricotta cheese; 5 Tbsps unsalted butter; 0 teaspoons freshly ground white pepper; 976 milliliters whole milk, warmed

If you want to add more pescatarian recipes to your recipe box, Crab and Ricotta Cannelloni might be a recipe you should try. This recipe serves 6. One serving contains 554 calories, 35g of protein, and 25g of fat. A mixture of parmesan, manicotti pasta, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. Several people really liked this main course. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. Spinach & Ricotta Cannelloni, Spinach Ricotta Stuffed Manicotti (Cannelloni), and Crab Filled Sweet Potato Cannelloni are very similar to this recipe.

Instructions

Bring a large pot of salted water to a boil over high heat.

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Water

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Pot

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

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Pasta

Drain pasta.

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Pasta

In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.

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Egg Yolk

Parmesan

Ricotta Cheese

Pepper

Basil

Crab

Salt

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Bowl

Preheat oven to 350 degrees F.

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Oven

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.

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Parmesan

Cannelloni

Sauce

Crab

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Baking Pan

Bake until bubbly and the top is golden brown, about 15 to 20 minutes.

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Oven

Serve immediately.

In a medium saucepan, melt the butter over medium heat.

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Butter

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Sauce Pan

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).

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All Purpose Flour

Sauce

Milk

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Whisk

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.)

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Nutmeg

Pepper

Sauce

Salt

Equipment

Ingredients

Servings:

egg yolk 63grams

all-purpose flour 12grams

chopped fresh basil leaves 12grams

chopped fresh basil leaves 454grams

lump crabmeat 1pinch

Pinch freshly grated nutmeg 75grams

grated Parmesan, plus 1/4 cup for sprinkling 227grams

box cannelloni or manicotti pasta (about 12 shells)0teaspoons

salt 1teaspoons

salt 248grams

whole milk ricotta cheese 5Tbsps

unsalted butter 0teaspoons

freshly ground white pepper 976milliliters

whole milk, warmed

Recommended wine: Chardonnay, Riesling, Pinot Grigio

Chardonnay, Riesling, and Pinot Grigio are great choices for Crab. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. One wine you could try is Weinert Cavas de Weinert. It has 4.7 out of 5 stars and a bottle costs about 26 dollars.

Weinert Cavas de Weinert

Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.