Crab and Ricotta Cannelloni*

By RJamoralin

Episode: Seafood
LEVEL: Intermediate
Recipe courtesy Giada De Laurentiis

Ingredients

• BECHAMEL SAUCE:
• 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
• 1 cup whole milk ricotta cheese
• 3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
• 1 egg yolk
• 1/2 cup chopped fresh basil leaves
• 1 pound lump crabmeat
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 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

Details

Servings 6
Preparation time 30mins
Cooking time 75mins
Adapted from cookingchanneltv.com

Preparation

Step 1

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.)