Crab and Ricotta Cannelloni

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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