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Crab and Ricotta Cannelloni

1 hr to make • Serves 6


1 lb Lump crabmeat


1/2 cup Basil, fresh leaves


1 Egg yolk


1 Bechamel sauce

Pasta & Grains

1 box Cannelloni or manicotti pasta

Baking & Spices

1/2 cup All-purpose flour
1 Pinch Nutmeg
3/4 tsp Salt
1/2 tsp White pepper, freshly ground


5 tbsp Butter, unsalted
3/4 cup Parmesan, grated
4 cups Whole milk
1 cup Whole milk ricotta cheese
  • April Meyer

    Ricotta recipes...cannelloni, cheesecake, cookies, orange pound cake

  • Amy Thornton

    Crab and Ricotta Cannelloni (Giada De Laurentiis) ~ Food Network

  • Randalla Blanscet

    I had forgotten how much I loved this dish.  From the 1972 Southern Living Party Cookbook.  I was only in my mid-twenties when I decided I was going to tackle this Italian dish and it was quite the challenge for this young mother of two,  I kept thinking to myself, what if I mess this up, I have no grocery money left! Although I didn't cook the flour taste out I was quite proud of myself! I have fixed it many time since and it turns out beautifully every time!!

  • Randalla Blanscet

    Home Style with a Side of Gourmet. An old recipe from Southern Living Party Cookbook 1980's ?. It is rich, fantastic and perfect for company!

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