Crab and Ricotta Cannelloni
INGREDIENTS
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1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
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1 cup whole milk ricotta cheese
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3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
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1 egg yolk
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1/2 cup chopped fresh basil leaves
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1 pound lump crabmeat
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1/4 teaspoon salt
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1/4 teaspoon freshly ground white pepper
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Bechamel Sauce, recipe follows
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5 tablespoons unsalted butter
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1/2 cup all-purpose flour
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4 cups whole milk, warmed
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1/2 teaspoon salt
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1/4 teaspoon freshly ground white pepper
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Pinch freshly grated nutmeg
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