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
CRAB AND RICOTTA CANNELLONI
Make and share this Crab and Ricotta Cannelloni recipe from Food.com.
Provided by Manami
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 577.8, Fat 26.8, SaturatedFat 15.8, Cholesterol 140.5, Sodium 1281.5, Carbohydrate 46, Fiber 1.7, Sugar 9.6, Protein 36.7
WEIGHT WATCHERS CRAB, RICOTTA & BASIL CANNELLONI
I love this recipe. Only 5 WW points. It is low in fat and tastes great. Chicken can be used instead of crab but will be slightly bland and will need to be minced. If you wish to do this add in some sage or garlic.
Provided by Chef TrishS
Categories Crab
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 227.2, Fat 5.5, SaturatedFat 1, Cholesterol 126.6, Sodium 988.8, Carbohydrate 16.9, Fiber 0.6, Sugar 11.3, Protein 26.1
BASIL AND RICOTTA CANNELLONI
In Rome, fresh ricotta made from sheep's milk is more widely available than that made from cow's milk, but either will work in this recipe. An abundance of zucchini blossoms (fiori di zucche) made it easy for Kovel to use them as a topping, but if you can't find them, it's not a problem; they are an optional flourish here.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Lightly coat a rimmed baking sheet with oil. Working in three batches, drop pasta into boiling water, stirring to ensure it doesn't stick. Cook until pliable but still retaining some chew, about 3 minutes. Using a slotted spoon or mesh spider, transfer, one at a time, to oiled pan and lay flat, turning to lightly coat. Drizzle with additional oil as necessary to prevent sticking.
- Return water to a boil; add onion and cook until bulb is tender and greens are still bright, about 4 minutes. Using slotted spoon, transfer to a colander. Add basil to boiling water and cook just until bright, 30 seconds; drain and transfer to colander with onion, reserving 1/4 cup blanching water. Firmly press onion and basil to remove as much liquid as possible; transfer to a cutting board and finely chop. Place in a medium bowl and stir in ricotta, yolks, lemon zest, half of the Pecorino Romano, and 1 1/2 teaspoons salt; season with pepper. Stir thoroughly to combine. (Filling can be made 1 day ahead and refrigerated in an airtight container.)
- Preheat oven to 400 degrees. Butter a broilerproof 9-by-13-inch baking dish. Lay a square of pasta on a clean work surface; spoon 3 tablespoons ricotta mixture in a line about 1 inch away from and parallel to a short edge. Roll pasta up to enclose filling, making a tube about 1 1/2 inches in diameter. Repeat with remaining pasta squares and filling. Place cannelloni snugly in buttered baking dish, in a single layer of three rows of six. Stir reserved blanching water into cream, lightly season with salt and pepper, and spoon over cannelloni. Carefully tear zucchini blossoms in half lengthwise and drape a half-blossom over each cannellono. Sprinkle remaining Pecorino Romano over pasta to cover; lightly drizzle with oil. Bake, uncovered, until cannelloni are bubbling and hot in centers, about 15 minutes. Turn oven to broiler setting; broil until golden brown on top, about 5 minutes more. Let cool slightly before serving.
CRAB CANNELLONI
This sounds like a wonderful special occasion or "wow your guests" dish. These cannelloni are filled with crabmeat and rich cheese. Keep in mind that this dish has 14 servings. Recipe comes from "Take the Tour" cookbook - St. Paul's Episcopal Church - North Carolina. **You can substitute 3 cups cooked chicken for the crabmeat**
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- Cook cannelloni according to package directions; drain. Toss pasta with 1 tablespoons butter; set aside.
- Melt remaining 3/4 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in nutmeg. Set aside half of the sauce.
- Add egg yolks to remaining sauce, stirring well. Stir in crabmeat, mozzarella cheese, salt and pepper. Stuff each cannelloni shell with an equal amount of crab mixture; place stuffed shells in two lightly greased 13x9x2 inch baking dishes.
- Add tomato paste and 1/2 cup parmesan cheese to reserved sauce and spoon over shells.
- Cook mushrooms and sage in 3 tablespoons butter in a large skillet over medium heat until tender, stirring occasionally. Spoon mushrooms over sauce and sprinkle with remaining 1/2 cup parmesan cheese.
- Bake at 400 degrees F. for 20 minutes.
- .
Nutrition Facts : Calories 449.9, Fat 26.8, SaturatedFat 15.8, Cholesterol 149.6, Sodium 680.4, Carbohydrate 28.4, Fiber 0.7, Sugar 1.5, Protein 24.5
SHRIMP AND CRAB CANNELLONI
Shellfish, served in a brandy-spiked cheese sauce, makes a tasty filling for cannelloni in this pasta supper.
Provided by English_Rose
Categories Crab
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F Butter an ovenproof dish. Heat 1 tablespoon of the butter in a frying pan and add the shallots. Cook over a gentle heat for 1 minute.
- Add the shrimp, crabmeat and cognac. Season to taste and cook for 2-3 minutes.
- To make the sauce, melt the remaining butter in a saucepan and add the cornstarch. Cook over a medium heat for 3-4 minutes, without colouring.
- Gradually add the milk, stirring continuously, until the sauce is thick and smooth.
- Add half the sauce into the shrimp and crab mixture and stir in the dill.
- Lay the pasta out on a work surface, fill with the mixture and roll up into tube shapes. Arrange the cannelloni in the dish and pour over the remaining sauce.
- Scatter over the Parmesan cheese and cook for 10 minutes, until hot and golden. Serve with a crisp green salad.
Nutrition Facts : Calories 418.4, Fat 22.7, SaturatedFat 13.4, Cholesterol 165.4, Sodium 1019.9, Carbohydrate 21.5, Fiber 0.1, Sugar 0.2, Protein 31
CRAB CANNELLONI
This recipe uses phyllo dough instead of the usual pasta. I have had this interesting recipe hidden in the recesses of my file folder for more than 25 years and just rediscovered it. What a shame, since it's a fabulous, make ahead dish. Try chicken, or just veggies for an alternate filling.
Provided by Geema
Categories Crab
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 398.5, Fat 24.4, SaturatedFat 13.9, Cholesterol 157, Sodium 727.8, Carbohydrate 23.3, Fiber 1, Sugar 0.6, Protein 20.8
CRAB & RICOTTA CANNELLONI RECIPE - (4.2/5)
Provided by jenlin
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°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.)
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