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 & RICOTTA CANNELLONI RECIPE - (4.2/5)
Provided by jenlin
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°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 45 minutes. Serve immediately. 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, 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, then cover and refrigerate.)
TUSCAN CHARD AND CANNELLINI BEAN SOUP
This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese).
Provided by Callinectes Sapidus
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
- Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
- Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.2 g, Cholesterol 13.5 mg, Fat 9.7 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 493.7 mg, Sugar 2.9 g
CRAB AND SILVERBEET (CHARD) CANNELLONI
Something fairly original I came up with that I thought tasted great and was rich and filling without being too over the top. Note that I pinched Recipe #62371 from evelyn/athens as part of the recipe.
Provided by Peter J
Categories Crab
Time 1h10m
Yield 12 tubes, 4 serving(s)
Number Of Ingredients 12
Steps:
- Start preparing the bechamel sauce by melting butter in medium saucepan over medium-low heat.
- Whisk in flour and cook 3 minutes.
- Whisk in milk and bring to boil, stirring.
- Add salt and nutmeg.
- Reduce heat and simmer until the same consistency as thickened cream.
- Refrigerate the sauce for 30 minutes or more.
- Combine all filling ingredients in a bowl and mix well with 1/2 cup of the bechamel sauce.
- Fill cannelloni tubes with the mixture.
- Spread pasta (tomato) sauce evenly over the bottom of a small baking dish.
- Place the cannelloni tubes over the top in the dish.
- Pour the remaining bechamel sauce over the top and sprinkle lightly with dried parsley.
- Bake for 30 minutes at 180°C / 360°F.
Nutrition Facts : Calories 235.2, Fat 13.3, SaturatedFat 8.1, Cholesterol 43.1, Sodium 1261, Carbohydrate 20.6, Fiber 1.7, Sugar 4.3, Protein 9.7
COD CANNELLONI WITH SWISS CHARD AND ROASTED PEPPER
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Spread the tomato sauce in the bottoms of 4 individual gratin dishes or in the bottom of a shallow baking dish just large enough to hold 8 cannelloni in one layer. In a saucepan melt the butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk in a stream, whisking, simmer the béchamel, whisking constantly, for 2 minutes, and season it with salt and pepper. Transfer the béchamel to a bowl and let it cool, covered. In a pan of hot water let the sheets of lasagne soak for 10 to 15 minutes, or until they are softened. To the béchamel add the cod, the Swiss chard with roasted pepper, the chopped basil, and salt and pepper to taste and combine the mixture well.
- If using the square lasagne sheets halve each sheet to form 2 rectangles. Working with 1 rectangle at a time, spread about 1/3 cup of the cod mixture lengthwise down the center of each sheet, beginning with a long side roll up the sheet to enclose the filling, leaving both ends open, and arrange 2 cannelloni, seam sides down, in each dish, spooning some of the tomato sauce over them. Bake the cannelloni, covered with foil, in the middle of the oven for 230 to 25 minutes, or until they are heated through, garnish them with the basil sprigs, and serve them with the Parmesan.
SILVERBEET ( SWISS CHARD) AND MUSHROOM PIE
This looks delicious and has a 5 star rating on www.taste.com.au This recipe was originally printed in Fresh Living magazine. It's Winter in Australia and I've been looking for a simple pie recipe without too many ingredients. I think this one fits the bill nicely. You could substitute Spinach for Silverbeet too.
Provided by Rhiannon and Matt
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C Heat the olive oil in a large saucepan over a moderate heat. Saute the onion and garlic for 5 mins or until soft.
- Add the mushrooms and saute for another 2 minutes
- Add the silverbeet, nutmeg and season. Cover the saucepan and cook until the silverbeet wilts.
- Remove from the heat, stir the silverbeet through the mushrooms and drain any excess moisture.
- Transfer the silverbeet mixture into a large 6 cup capacity baking dish.
- Whisk the eggs and cream together, season and stir through the grated cheese, then pour the egg mixture over the silverbeet mixture, swirl the egg mixture through the silverbeet using a fork.
- Bake the pie for 40 mins or until golden and set. Allow to cool slightly before slicing.
Nutrition Facts : Calories 314, Fat 27.4, SaturatedFat 13.7, Cholesterol 214.3, Sodium 98.9, Carbohydrate 8.2, Fiber 1.1, Sugar 3, Protein 10.6
RICOTTA AND RED CHARD CANNELLONI
Yield Makes 6 Servings
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté until translucent, about 5 minutes. Add chard; toss until wiled and almost tender, about 3 minutes. Transfer mixture to large bowl; cool 10 minutes. Mix in ricotta and 1 cup Parmesan. Season with salt and pepper.
- Spread 3/4 cup sauce over bottom of 13x9x2-inch glass baking dish. Place 1 lasagna noodle on work surface. Spread 1/3 cup filling over noodle. Starting at 1 short side, roll up noodle jelly roll style. Place filled noodle, seam side down, in prepared dish. Repeat filling and rolling remaining lasagna noodles. Arrange in dish. Pour remaining sauce over cannelloni. (Can be made 1 day ahead. Cover with plastic wrap; refrigerate. Uncover; let stand at room temperature 30 minutes before continuing.)
- Preheat oven to 350°F. Cover dish loosely with foil. Bake cannelloni until heated through, about 45 minutes. Let stand uncovered 10 minutes. Serve, passing remaining 1 1/2 cups Parmesan.
CRAB CANNELLONI
This sounds like a wonderful special occasion or "wow your guests" dish. These cannelloni are filled with crabmeat and rich cheese. Keep in mind that this dish has 14 servings. Recipe comes from "Take the Tour" cookbook - St. Paul's Episcopal Church - North Carolina. **You can substitute 3 cups cooked chicken for the crabmeat**
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- Cook cannelloni according to package directions; drain. Toss pasta with 1 tablespoons butter; set aside.
- Melt remaining 3/4 cup butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in nutmeg. Set aside half of the sauce.
- Add egg yolks to remaining sauce, stirring well. Stir in crabmeat, mozzarella cheese, salt and pepper. Stuff each cannelloni shell with an equal amount of crab mixture; place stuffed shells in two lightly greased 13x9x2 inch baking dishes.
- Add tomato paste and 1/2 cup parmesan cheese to reserved sauce and spoon over shells.
- Cook mushrooms and sage in 3 tablespoons butter in a large skillet over medium heat until tender, stirring occasionally. Spoon mushrooms over sauce and sprinkle with remaining 1/2 cup parmesan cheese.
- Bake at 400 degrees F. for 20 minutes.
- .
Nutrition Facts : Calories 449.9, Fat 26.8, SaturatedFat 15.8, Cholesterol 149.6, Sodium 680.4, Carbohydrate 28.4, Fiber 0.7, Sugar 1.5, Protein 24.5
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
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