Crawfish Cannelloni
Ingredients
- 15 pasta sheets, about four inches square, or big pasta tubes
- 1 1/2 pints whipping cream
- 1/2 tsp. chopped garlic
- 1 lb. crawfish tails
- 1/2 tsp. salt
- 1/8 tsp. cayenne
- 1 Tbs. fresh chopped basil
- 3 oz. shredded mozzarella
- 1/2 cup grated Parmesan cheese
- 1/8 tsp. white pepper
- 1/2 cup reduced crawfish stock (see below)
- For crawfish stock:
- 24-36 crawfish shells, tail meat removed for use in main recipe above
- 4 large garlic cloves, crushed
- 1 rib celery, chopped coarsely
- 1 Tbs. dried tarragon
Instructions
- 1
Boil the pasta sheets in salted water until cooked al dente. Drain and set aside.
- 2
In an oversize saucepan, bring the whipping cream to a light boil and reduce by about a third. Be careful it doesn't foam over.
- 3
Pour about half of the reduced cream into a skillet. Add the garlic, salt, pepper, and crawfish tails. Simmer over low heat while agitating the pan until contents are well combined.
- 4
Add the basil and the shredded mozzarella and stir very lightly until the cheese begins to melt. Remove from the heat.
- 5
Into the remaining cream, add the Parmesan cheese, white pepper, and reduced crawfish stock for the sauce. Whisk until blended and smooth.
- 6
Spoon the crawfish mixture onto the pasta sheets. Roll them into tubes about an inch and a half in diameter. Place the tubes with the seam side down on ovenproof dishes. Spoon about two tablespoons of sauce over each individual cannelloni.
- 7
Bake the cannelloni in a 350-degree oven until the sauce begins to bubble, but not so long that the pasta browns. Serve very hot.