Crab Cannelloni with Fresh Tomato Sauce

Crab Cannelloni with Fresh Tomato Sauce

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Credit: Lee Skawinksi
The National Culinary Review, December 2008

Ingredients

2 cups white beans
1/2 cup spinach
1/2 Onion
1 T. rosemary
1 T. olive oil
6 pasta -sheets, fresh-made or packaged
1/2 lib. Maine crabmeat. checked for shells
Salt and pepper, to taste 6 t. heavy cream
Fresh Tomato Sauce (recipe follows)

Fresh Tomato Sauce
8 small red heirloom tomatoes
1 shallot
1 cup olive oil
Salt and pepper, to taste

Instructions

1) Simmer beans, spinach, onion, rosemary and olive oil until tender. Drain. purée; set aside

2) Parboil pasta sheets until softened but not completely cooked. Drain.

3) Preheat oven to 350°F. Put pasta sheets on cutting board; add 1 1/2 T. bean purée and 1 1/2 T. crab along one edge. Season with salt and pepper. Roll into tube, keeping roll firm. Cut roll in half. Put on sheet pan. seam-side down. Spoon heavy cream over pasta tubes. Bake 15 minutes, or until golden-brown on top.

4) To serve: Place cannelloni on warmed plates. Spoon tomato sauce around pasta.

Fresh Tomato Sauce
In sauce pot, simmer tomatoes, shallot and olive oil for 20 minutes. Purée in blender. Season with salt and pepper.

Tags

Main Dish, Seafood, The National Culinary Review

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Association of Nutrition & Foodservice Professionals