Best 3 Crab And Ricotta Cannelloni Recipes
Indulge in a culinary masterpiece with our delectable Crab and Ricotta Cannelloni. This dish is a symphony of flavors and textures, featuring succulent crab meat, creamy ricotta cheese, and savory spinach, all enveloped in delicate cannelloni pasta. Baked to perfection, the cannelloni are bathed in a rich and flavorful tomato sauce, creating a dish that is both visually stunning and utterly delicious.
In addition to the Crab and Ricotta Cannelloni, our article offers a diverse collection of delectable recipes that are sure to tantalize your taste buds. Embark on a culinary journey with our mouthwatering Shrimp Scampi with Linguine, a classic Italian dish that combines succulent shrimp, tender linguine pasta, and a luscious scampi sauce. For a vegetarian delight, try our hearty Vegetable Lasagna, a comforting casserole made with layers of pasta, vegetables, and a creamy béchamel sauce. Seafood lovers will rejoice over our flavorful Salmon en Papillote, where delicate salmon fillets are steamed in parchment paper with aromatic herbs and vegetables. And for a sweet ending, satisfy your cravings with our luscious Chocolate Lava Cakes, a decadent dessert that features a molten chocolate center and a velvety smooth texture.
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
CRAB AND RICOTTA CANNELLONI
Categories Shellfish
Number Of Ingredients 9
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. Bechamel Sauce: 5 tablespoons unsalted butter 1/2 cup all-purpose flour 4 cups whole milk, warmed 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper Pinch freshly grated nutmeg 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
Tips:
- Choose high-quality ingredients: Use fresh crab meat and ricotta cheese for the best flavor. Look for crab meat that is firm and white, and ricotta cheese that is creamy and smooth.
- Don't overcook the crab meat: Crab meat cooks quickly, so be careful not to overcook it or it will become tough.
- Season the ricotta cheese well: The ricotta cheese is the base of the filling, so make sure it is well-seasoned with salt, pepper, and herbs.
- Use a variety of herbs: Don't be afraid to experiment with different herbs in the filling. Some good options include basil, oregano, thyme, and rosemary.
- Cook the cannelloni until it is al dente: The cannelloni should be cooked until it is tender but still has a slight bite to it.
- Serve the cannelloni with a simple sauce: A simple tomato sauce or béchamel sauce is a great way to complement the flavor of the crab and ricotta filling.
Conclusion:
Crab and ricotta cannelloni is a delicious and elegant dish that is perfect for a special occasion. With its creamy filling and crispy cannelloni shells, this dish is sure to impress your guests. So next time you're looking for a seafood dish to try, give this recipe a try!
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