Crab and Ricotta Cannelloni

Crab and Ricotta Cannelloni

1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe follows

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.

Bechamel Sauce:
5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch freshly grated nutmeg

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