Crab Ricotta Cannelloni Recipe 425

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.

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.)

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.