Best 3 Crab And Ricotta Cannelloni Recipes
Crab and ricotta cannelloni is an impressive and delectable dish that's perfect for a special occasion. It combines the delicate flavor of crab and the smooth texture of ricotta cheese, enfolded in tender pasta sheets, and baked to perfection. This dish offers a delightful balance of flavors and textures, with the sweet crab meat complementing the savory ricotta, while the pasta provides a comforting and filling base. The combination of crab, ricotta, and cannelloni creates a mouthwatering and visually appealing dish that's sure to be a highlight at any gathering. With the right ingredients and a bit of effort, you too can create this culinary masterpiece in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
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:
- Make sure to use fresh crab meat for the best flavor. You can find crab meat in the seafood section of most grocery stores.
- If you don't have time to make your own ricotta cheese, you can use store-bought ricotta cheese.
- Be careful not to overcook the cannelloni. They should be cooked through but still have a slight bite to them.
- Serve the cannelloni with your favorite marinara sauce or pesto sauce.
- You can also freeze the cannelloni for later. To freeze, cook the cannelloni according to the recipe instructions. Then, let them cool completely. Place the cannelloni in a single layer in a freezer-safe container. Freeze for up to 3 months. To reheat, thaw the cannelloni overnight in the refrigerator. Then, bake them in a preheated 350 degree Fahrenheit oven for 20-25 minutes, or until heated through.
Conclusion:
Crab and ricotta cannelloni is a delicious and elegant dish that is perfect for a special occasion. The combination of crab and ricotta is rich and flavorful, and the cannelloni shells are the perfect vessel for holding all of the delicious filling. This dish is sure to impress your guests, and it is sure to become a favorite in your recipe repertoire.
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