Crab and Ricotta Cannelloni Recipe

Crab and Ricotta Cannelloni

• Difficulty: Intermediate
• Servings: 6
• Total Time: 1 hr 15 min
• Preparation: 30 min
• Cooking: 45 min

Nutritional Information Per Portion

• Portion Size: 1 of 6 servings
• Calories: 587
• Total Fat: 28 g
• Saturated Fat: 17 g
• Carbohydrates: 43 g
• Dietary Fiber: 1 g
• Sugar: 9 g
• Protein: 38 g
• Cholesterol: 177 mg
• Sodium: 876 mg

Ingredients

• 1 box (8 ounces) cannelloni or manicotti shells (approximately 12 pieces)
• 1 cup whole milk ricotta
• 3/4 cup grated Parmesan cheese, plus an additional 1/4 cup for topping
• 1 egg yolk
• 1/2 cup fresh basil, finely chopped
• 1 pound lump crab meat
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper

Bechamel Sauce Ingredients

• 5 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk, heated
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• Pinch of freshly grated nutmeg

Instructions

1. Fill a large pot with salted water and bring it to a rolling boil on high heat. Insert the pasta into the boiling water and simmer until it reaches a tender consistency while maintaining a slight firmness when bitten, stirring from time to time, for approximately 8 to 10 minutes. Strain the cooked pasta and set it aside.
2. Combine ricotta cheese, 3/4 cup Parmesan cheese, egg yolk, fresh basil, crab meat, salt, and white pepper in a large mixing bowl and blend thoroughly.
3. Set your oven temperature to 350 degrees Fahrenheit.
4. Distribute the crab combination evenly into each cannelloni shell and transfer them to a greased baking dish. Coat the filled cannelloni generously with the Bechamel Sauce and finish by sprinkling the reserved Parmesan cheese on top. Transfer to the oven and bake until the surface becomes bubbly with a golden-brown finish, approximately 15 to 20 minutes. Plate and serve right away.

Bechamel Sauce Preparation

1. Position a medium-sized saucepan over medium heat and warm the butter until it liquefies. Introduce the flour to the melted butter and blend with a whisk until the mixture becomes uniform, about 2 minutes. Incorporate the heated milk incrementally into the mixture while whisking thoroughly, until the consistency becomes thick, velvety, and rich, roughly 10 minutes total (make sure the mixture does not reach a boiling point). Turn off the burner and fold in the salt, white pepper, and nutmeg to complete the sauce. This sauce may be prepared as many as 3 days in advancelet it cool completely, then place it in a storage container and keep it refrigerated.
2. This recipe produces approximately 4 cups of sauce.