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Crab and Ricotta Cannelloni

Giada De Laurentiis
  • 75 minutes
  • Serves 6

INGREDIENTS

1 lb

Lump crabmeat

1/2 cup

Basil, fresh leaves

1

Egg yolk

1

Bechamel sauce

1

box Cannelloni or manicotti pasta

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