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Shellfish Stuffed Spinach Cannelloni with a Truffled Balsamella (Emeril Lagasse) Recipe

Shellfish Stuffed Spinach Cannelloni with a Truffled Balsamella (Emeril Lagasse) Recipe

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Shellfish Stuffed Spinach Cannelloni with a Truffled Balsamella (Emeril Lagasse)

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Ingredients:

Serving

spinach pasta dough, rolled into sheets, and cut into 4-inch squares, recipe follows
8 tbsp unsalted butter
1 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1/2 lb cooked lobster meat, coarsely chopped
1/2 lb cooked shrimp, coarsely chopped
1/2 lb jumbo lump crabmeat
1/4 cup chopped fresh herbs of choice , such as tarragon , parsley , and basil
salt and freshly ground black pepper
4 tbsp flour
2 1/2 cups milk
1 1/2 tsp white truffle oil , or to taste, optional
1/4 cup finely grated parmesan
2 1/2 oz fresh spinach, blanched and squeezed dry
1/2 lb all-purpose flour
1/2 tsp salt
1 small egg
3 large egg yolks
1/2 tbsp extra-virgin olive oil

Directions:

Bring a large saucepan of salted water to a boil and add pasta squares. Stir well to prevent them from sticking together and cook for less than half a minute. Drain and transfer partially cooked pasta to a large bowl of ice water. Once cooled, transfer to damp kitchen towels and cover until ready to assemble the cannelloni.
In a saute pan melt 4 tablespoons of the butter along with the olive oil and saute onion until softened, about 6 minutes. Add garlic and cook for 2 minutes longer. Transfer to a mixing bowl and add lobster, shrimp, crabmeat, and chopped herbs. Gently toss to combine.
Preheat the oven to 375 degrees F.
Assemble the cannelloni by placing a small amount of the filling in the center of each pasta square and roll up, cigar fashion. Repeat with the remaining cannelloni. Lightly oil a large casserole dish and arrange filled cannelloni, seam side up. Set aside while you make the sauce.
In a small saucepan melt remaining 4 tablespoons of butter and whisk in flour. Cook for 2 minutes, stirring frequently. Add the milk and whisk to combine well. Bring to a boil, stirring frequently, and cook for 5 minutes, until very thick and the floury taste is gone. Season to taste with salt, pepper, and truffle oil. Pour sauce over top of cannelloni, sprinkle with grated cheese and bake in a preheated oven for 20 to 25 minutes, until heated through, bubbly and golden brown on top.
Spinach pasta dough:
In the bowl of a food processor, combine the flour, salt, and blanched spinach. Process to mix well. With the machine running, add the eggs, egg yolks and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes.
Take a handful of dough at a time and form into a firm ball. Repeat with the remaining dough. Roll out each dough ball into desired shape in a pasta machine according to the manufacturer's instructions.
Bring a pot of salted water to the boil and cook the pasta until just al dente, about 2 minutes. Drain in a colander and serve with desired sauce.
Yield: about 1 3/4 pounds fresh pasta

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	667.31 Kcal (2794 kJ)
Calories from fat	284.99 Kcal
		% Daily Value*
Total Fat	31.67g	49%
Cholesterol	257.37mg	86%
Sodium	742.53mg	31%
Potassium	438.05mg	9%
Total Carbs	57.15g	19%
Sugars	6.9g	28%
Dietary Fiber	3.66g	15%
Protein	37.97g	76%
Vitamin C	3mg	5%
Vitamin A	0.2mg	6%
Iron	2.1mg	12%
Calcium	284.6mg	28%

Amount Per 100 g
Calories	179.82 Kcal (753 kJ)
Calories from fat	76.8 Kcal
		% Daily Value*
Total Fat	8.53g	49%
Cholesterol	69.35mg	86%
Sodium	200.09mg	31%
Potassium	118.04mg	9%
Total Carbs	15.4g	19%
Sugars	1.86g	28%
Dietary Fiber	0.99g	15%
Protein	10.23g	76%
Vitamin C	0.8mg	5%
Vitamin A	0.1mg	6%
Iron	0.6mg	12%
Calcium	76.7mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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