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Giada's Crab and Ricotta Cannelloni Recipe

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This recipe for Giada's Crab and Ricotta Cannelloni is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box cannelloni
1 c whole milk ricotta cheese
3/4 c grated Parmesan + 1/4 c for sprinkling
1 egg yolk
1/2 c chopped fresh basil
1 lb lump crabmeat
1/4 tsp salt
1/4 tsp ground white pepper

Sauce ingredients
5 T unsalted butter
1/2 c all purpose flour
4 c whole milk, warm
1/2 tsp salt
1/4 tsp ground white pepper
Pinch of freshly grated nutmeg
Directions:
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, about 8- 10 minutes. Drain pasta. In a large bowl mix together ricotta, 3/4 c Parmesan, egg yolk, basil, crab, salt and pepper. Preheat oven to 350º. Fill cannelloni with crab mixture and place in a buttered baking dish. Top the filled pasta with the sauce and sprinkle with remaining cheese and bake until bubbly and the top is golden brown, about 15 to 20 minutes.

Sauce directions: In a medium sauce pan melt butter over medium heat. Add 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.

 

 

 

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