CRAB AND RICOTTA CANNELLONI
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
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Eva Atrach2
[email protected]This dish was a bit bland for my taste. I would have liked it more if there had been more seasoning.
mim aktar2023
[email protected]This was a great recipe! I made it for my family and they loved it. It's a keeper!
Alan Griffin
[email protected]I'm not a fan of cannelloni, but I really enjoyed this dish. The crab and ricotta filling was so flavorful and creamy.
Victoria Crentsil
[email protected]This recipe was a bit time-consuming, but it was worth the effort. The end result was a delicious and impressive meal.
abu hameza amduka siraj
[email protected]I had some leftover crab and ricotta filling, so I used it to make a delicious dip. It was a great way to use up the leftovers.
Mohammad Nasir
[email protected]This dish was a bit too rich for my taste, but it was still good.
Makgala Letsele
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's a great dish to serve for a special occasion.
D Robertson
[email protected]This was a great recipe! I made it for a potluck and it was a big hit.
philly marvil
[email protected]I'm not a huge fan of seafood, but I really enjoyed this dish. The ricotta cheese helped to balance out the flavor of the crab.
Abdo Elsyd
[email protected]This recipe was easy to follow and the end result was delicious. I will definitely be making this again.
Arslan Rajpoot
[email protected]I had some trouble finding crab meat, so I used imitation crab instead. It worked out just fine.
Hilia Hango
[email protected]The filling was a bit too runny for my taste, but the flavors were still good.
Jivaa Gamer
[email protected]I made this for a dinner party and my guests raved about it. It's definitely a recipe I'll be making again.
Gene Magna
[email protected]This dish was a lot of work, but it was totally worth it. The end result was a delicious and impressive meal.
Jeffrey Debbie Saylor
[email protected]I was a bit skeptical about the combination of crab and ricotta, but I'm so glad I tried this recipe. The flavors were amazing!
Tiffany Badree
[email protected]This crab and ricotta cannelloni was a hit with my family! The flavors were so well-balanced and the filling was incredibly creamy and flavorful. Even my picky eater loved it!