Stuffed

Crab And Ricotta Cannelloni

Name: Crab And Ricotta Cannelloni
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 lb (450g) jumbo lump crab meat; 1 cup (250g) ricotta cheese; 2 cups (250g) all-purpose flour; 2 eggs; 1 tsp (5g) salt; 1 tsp (5g) black pepper; 1 cup (250g) grated Parmesan cheese; 1 cup (250g) heavy cream; 2 tbsp (30g) unsalted butter; 2 cloves garlic, minced

By Marcus Vanover · June 19, 2026 · Stuffed

Prep30 min

Cook30 min

Total60 min

Serves6

There's something special about a warm, comforting Italian-American pasta dinner that brings everyone together. As a home cook, I've always been drawn to the traditional recipes that my grandmother used to make, and one of my favorites is cannelloni. In this recipe, I'll show you how to make Crab And Ricotta Cannelloni from scratch, using fresh ingredients and time-honored techniques.

I remember helping my grandmother in the kitchen, learning the secrets of traditional Italian cooking. She taught me how to make the flakiest pastry, the creamiest sauces, and the most tender fillings. And when it came to cannelloni, she always said that the key was to use the freshest ingredients and to take your time. So, in this recipe, we'll be using fresh crab meat, ricotta cheese, and handmade pasta sheets to create a dish that's truly special.

This recipe is perfect for a special occasion or a cozy night in with the family. The cannelloni are filled with a delicious mixture of crab meat, ricotta cheese, and spices, and then baked in a creamy sauce until golden and bubbly. And the best part? It's easier to make than you think! With a few simple ingredients and some basic cooking techniques, you can create a dish that's sure to impress.

So, let's get started! In this recipe, we'll be covering everything from making the pasta sheets to assembling and baking the cannelloni. And don't worry if you're new to Italian cooking - I'll be guiding you through every step of the way.

Whether you're a seasoned cook or just starting out, this recipe is sure to become a favorite. The combination of fresh crab meat, creamy ricotta cheese, and handmade pasta is a match made in heaven. And with a few simple tips and tricks, you can create a dish that's truly restaurant-quality.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
The combination of fresh crab meat and creamy ricotta cheese is a match made in heaven
The handmade pasta sheets add a tender and delicate touch to the dish
The creamy sauce is rich and flavorful, with just the right amount of spice
This recipe is perfect for a special occasion or a cozy night in with the family
The cannelloni can be made ahead of time and refrigerated or frozen for later use

Why This Recipe Works

So, what makes this recipe so special? For starters, we're using fresh crab meat, which adds a sweetness and delicacy to the filling. We're also using ricotta cheese, which provides a creamy and tangy contrast to the richness of the crab. And by making our own pasta sheets from scratch, we can ensure that they're tender and delicate, with just the right amount of chew.

Another key element of this recipe is the sauce. We're using a combination of heavy cream, Parmesan cheese, and spices to create a rich and creamy sauce that complements the filling perfectly. And by baking the cannelloni in the sauce, we can create a golden and bubbly crust that's sure to impress.

But what really sets this recipe apart is the technique. By using a combination of cooking and resting, we can create a dish that's truly tender and flavorful. And by paying attention to the details - from the temperature of the water to the texture of the filling - we can ensure that every element of the dish is just right.

Ingredients You’ll Need

When it comes to making Crab And Ricotta Cannelloni, the ingredients are just as important as the technique. We'll be using a combination of fresh seafood, creamy cheese, and handmade pasta to create a dish that's truly special. And the best part? Most of the ingredients can be found at your local grocery store.

When shopping for ingredients, be sure to look for the freshest and highest-quality options. For the crab meat, look for jumbo lump crab meat that's been freshly caught and frozen. For the ricotta cheese, look for a high-quality brand that's creamy and tangy. And for the pasta, be sure to use a high-quality flour that's designed for making pasta from scratch.

1 lb (450g) jumbo lump crab meatLook for fresh crab meat that's been frozen and thawed. Avoid crab meat that's been canned or preserved, as it can be salty and lacking in flavor.
1 cup (250g) ricotta cheeseLook for a high-quality brand of ricotta cheese that's creamy and tangy. Avoid low-fat or non-dairy versions, as they can be lacking in flavor and texture.
2 cups (250g) all-purpose flourLook for a high-quality flour that's designed for making pasta from scratch. Avoid bread flour or cake flour, as they can be too dense or too light.
2 eggsLook for fresh eggs that are rich in flavor and texture. Avoid egg substitutes or low-fat versions, as they can be lacking in richness and depth.
1 tsp (5g) saltLook for a high-quality salt that's designed for cooking. Avoid table salt or low-sodium versions, as they can be lacking in flavor and texture.
1 tsp (5g) black pepperLook for a high-quality pepper that's designed for cooking. Avoid pre-ground pepper or low-quality versions, as they can be lacking in flavor and aroma.
1 cup (250g) grated Parmesan cheeseLook for a high-quality Parmesan cheese that's rich in flavor and texture. Avoid low-fat or non-dairy versions, as they can be lacking in flavor and depth.
1 cup (250g) heavy creamLook for a high-quality heavy cream that's rich in flavor and texture. Avoid low-fat or non-dairy versions, as they can be lacking in richness and depth.
2 tbsp (30g) unsalted butterLook for a high-quality unsalted butter that's rich in flavor and texture. Avoid low-fat or non-dairy versions, as they can be lacking in flavor and depth.
2 cloves garlic, mincedLook for fresh garlic that's rich in flavor and aroma. Avoid pre-minced or low-quality versions, as they can be lacking in flavor and texture.

Ingredients for Crab And Ricotta Cannelloni

Equipment You’ll Need

Large mixing bowlHand mixer or whiskPasta machine or rolling pinSharp chef's knife Cutting boardInstant-read thermometer9x13 inch baking dish

How to Make Crab And Ricotta Cannelloni

1
In a large mixing bowl, combine the crab meat, ricotta cheese, salt, and pepper. Mix well until just combined, being careful not to break up the lumps of crab meat.
2
In a separate bowl, whisk together the flour and eggs to make a dough. Knead the dough for 5-10 minutes until it becomes smooth and elastic.
3
Wrap the dough in plastic wrap and let it rest for 30 minutes. This will allow the gluten to relax and the dough to become more pliable.
4
Divide the dough into 4 equal pieces and roll out each piece into a thin sheet, using a pasta machine or rolling pin. The sheets should be about 1/16 inch thick.
5
Cut the sheets into 12-15 rectangles, each about 4 inches wide and 6 inches long. These will be the cannelloni shells.
6
In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
7
Add the heavy cream to the skillet and bring to a simmer. Let cook for 2-3 minutes until the cream has reduced slightly and the sauce has thickened.
8
Remove the skillet from the heat and stir in the Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
9
To assemble the cannelloni, lay a rectangle of pasta on a flat surface and place a tablespoon of the crab and ricotta mixture in the center of the rectangle. Roll the pasta into a tube and place seam-side down in the baking dish. Repeat with the remaining pasta and filling.
10
Pour the cream sauce over the cannelloni and cover the dish with aluminum foil. Bake in a preheated oven at 375 F (190 C) for 25-30 minutes, or until the pasta is tender and the sauce is bubbly.
11
Remove the foil and top the cannelloni with additional Parmesan cheese. Return to the oven and bake for an additional 5-10 minutes, or until the top is golden and the cheese is melted and bubbly.
12
Remove the cannelloni from the oven and let rest for 10-15 minutes before serving. This will allow the sauce to set and the flavors to meld together.
13
To check the internal temperature of the cannelloni, use an instant-read thermometer to check the temperature in the thickest part of the pasta. The internal temperature should be at least 145 F (63 C).

Expert Tips

Use fresh and high-quality ingredients to ensure the best flavor and texture.
Don't overmix the crab and ricotta mixture, as this can cause the filling to become tough and dense.
Use a pasta machine or rolling pin to roll out the dough, as this will help to create a smooth and even texture.
Don't overcook the pasta, as this can cause it to become mushy and unappetizing.
Let the cannelloni rest for 10-15 minutes before serving, as this will allow the sauce to set and the flavors to meld together.
Use an instant-read thermometer to check the internal temperature of the cannelloni, as this will ensure that the dish is cooked to a safe temperature.

Common Mistakes to Avoid

Overmixing the crab and ricotta mixture, which can cause the filling to become tough and dense.
Not using fresh and high-quality ingredients, which can result in a dish that lacks flavor and texture.
Overcooking the pasta, which can cause it to become mushy and unappetizing.
Not letting the cannelloni rest for 10-15 minutes before serving, which can cause the sauce to be runny and the flavors to be unbalanced.
Not using an instant-read thermometer to check the internal temperature of the cannelloni, which can result in a dish that is not cooked to a safe temperature.

Variations and Substitutions

Add some diced onion or shallot to the crab and ricotta mixture for added flavor.
Use different types of cheese, such as mozzarella or provolone, for a unique flavor profile.
Add some chopped fresh herbs, such as parsley or basil, to the cream sauce for added flavor and color.
Use different types of pasta, such as spinach or tomato, for a unique flavor and texture.
Add some cooked and diced vegetables, such as bell peppers or zucchini, to the cream sauce for added flavor and nutrition.
Use a combination of crab and shrimp for a seafood-themed cannelloni.

What to Serve With Crab And Ricotta Cannelloni

The Crab And Ricotta Cannelloni is best served hot, garnished with some chopped fresh parsley and a sprinkle of Parmesan cheese. You can serve it as a main course, accompanied by a simple green salad or a side of garlic bread.

For a more substantial meal, you can serve the cannelloni with a side of roasted vegetables or a hearty soup. Some other options include a Caprese salad, a side of sautéed spinach, or a bowl of creamy tomato soup.

Garlic breadGreen saladRoasted vegetablesSautéed spinachCreamy tomato soupCaprese salad

Make-Ahead, Storage, Freezing and Reheating

The Crab And Ricotta Cannelloni can be made ahead of time and stored in the refrigerator for up to 24 hours or frozen for up to 3 months. To refrigerate, simply assemble the cannelloni and place them in a covered dish in the refrigerator.

To freeze, assemble the cannelloni and place them on a baking sheet lined with parchment paper. Once frozen, transfer the cannelloni to a freezer-safe bag or container and store in the freezer.

To reheat, simply bake the cannelloni in a preheated oven at 375 F (190 C) for 20-25 minutes, or until the pasta is tender and the sauce is bubbly. You can also reheat the cannelloni in the microwave, but be careful not to overcook the pasta.

When reheating, make sure to check the internal temperature of the cannelloni to ensure that it reaches a safe temperature of at least 145 F (63 C). Use an instant-read thermometer to check the temperature in the thickest part of the pasta.

Frequently Asked Questions

What type of crab meat should I use for this recipe?

You should use jumbo lump crab meat that's been freshly caught and frozen. Avoid crab meat that's been canned or preserved, as it can be salty and lacking in flavor.

Can I use low-fat or non-dairy versions of the cheese and cream?

No, it's best to use high-quality and full-fat versions of the cheese and cream to ensure the best flavor and texture.

How do I know if the cannelloni are cooked to a safe temperature?

Use an instant-read thermometer to check the internal temperature of the cannelloni. The internal temperature should be at least 145 F (63 C).

Can I make the cannelloni ahead of time and refrigerate or freeze them?

Yes, you can make the cannelloni ahead of time and store them in the refrigerator for up to 24 hours or freeze them for up to 3 months.

What's the best way to reheat the cannelloni?

You can reheat the cannelloni in a preheated oven at 375 F (190 C) for 20-25 minutes, or until the pasta is tender and the sauce is bubbly. You can also reheat the cannelloni in the microwave, but be careful not to overcook the pasta.

Can I use different types of pasta or cheese for this recipe?

Yes, you can experiment with different types of pasta and cheese to create a unique flavor and texture. However, keep in mind that the flavor and texture may vary depending on the ingredients you use.

How do I prevent the cannelloni from becoming mushy or unappetizing?

To prevent the cannelloni from becoming mushy or unappetizing, make sure to not overcook the pasta and to use fresh and high-quality ingredients. Also, let the cannelloni rest for 10-15 minutes before serving to allow the sauce to set and the flavors to meld together.

Can I add other ingredients to the crab and ricotta mixture?

Yes, you can add other ingredients to the crab and ricotta mixture, such as diced onion or shallot, chopped fresh herbs, or cooked and diced vegetables. However, be careful not to overmix the filling, as this can cause it to become tough and dense.

The Full Recipe

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