Recipe

Crab and scallop cannelloni with cauliflower puree

  • 1 hr preparation
  • 1 hr cooking
  • Serves 4
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Ingredients

Pasta dough
  • 2 cup (300g) plain (all-purpose) flour
  • 1/2 teaspoon sea salt flakes
  • 2 eggs
  • 1 tablespoon olive oil
  • 1/4 cup (60ml) water
Cauliflower puree
  • 1/2 small cauliflower (500g)
  • 3/4 cup (180ml) milk
  • 1/2 teaspoon sea salt flakes
  • 90 gram butter
Crab and scallop filling
  • 200 gram cooked white crab meat
  • 2 shallots, (50g)
  • 60 gram butter
  • 1/3 cup (50g) plain (all-purpose) flour, plus extra for dusting
  • 2 tablespoon brandy
  • 1 3/4 (430ml) cups hot milk
  • 1 tablespoon fresh dill, chopped finely
  • 500 gram scallops (without roe)
  • 3/4 cup (60g) parmesan cheese, grated finely
  • micro cress leaves, to serve

Method

Crab and scallop cannelloni with cauliflower puree
  • 1
    First make pasta dough by processing all ingredients until mixture forms a ball. Gently knead for about 2 minutes or until smooth and elastic, press into a flat rectangle, wrap in plastic wrap, stand for 20 minutes at room temperature.
  • 2
    Then make cauliflower puree by processing cauliflower florets until finely chopped. Combine cauliflower and milk in large saucepan. Bring to the boil and reduce heat, simmer for about 10 minutes or until cauliflower is soft. Remove from heat, stir in salt and butter. Blend until smooth.
  • 3
    To make crab meat filling, drain crab meat, remove any small pieces of shell or grit.
  • 4
    Peel and finely chop shallots. Melt butter in medium saucepan, add shallots and cook, stirring for about 2 minutes or until soft.
  • 5
    Add flour and cook, stirring until bubbling. Gradually stir in brandy and milk. Cook, stirring over medium heat, until sauce boils and thickens. Cover surface of sauce with plastic wrap. Stand 30 minutes, stir in dill.
  • 6
    To make pasta, cut dough into 4 equal portions. Use the palm of your hand to flatten one portion into a rectangle. Dust pasta with flour, roll the dough through the widest setting of a pasta machine. Dust again with flour, repeat on the same setting.
  • 7
    Reduce the width between the pasta rollers by one, roll the dough through as before. Repeat the process, adjusting the roller width each time until the lowest setting is reached. Cut eight 10cm x 16cm (4 inch x 6½ inch) pieces from pasta sheets.
  • 8
    Preheat oven to 220°C/425°F. Line 2 oiled oven trays with baking paper.
  • 9
    Cook pasta in large saucepan of boiling salted water for about 2 minutes or until barely tender, drain. Refresh pasta in large bowl of iced water. Cover bench with a layer of plastic wrap. Place pasta on plastic wrap, cover pasta with plastic wrap to prevent drying out.
  • 10
    To make cannelloni, place one sheet of pasta on a strip of baking paper, top one long end with three scallops, some crab meat and a tablespoon of sauce, roll into a tube shape, trim ends. Repeat with remaining pasta, scallops, crab meat and sauce.
  • 11
    Place cannelloni on trays in pairs for easy serving, top with remaining sauce and parmesan. Bake for about 10 minutes or until heated through and browned.
  • 12
    Reheat cauliflower puree in medium saucepan, stirring, over low heat. Serve cannelloni over cauliflower puree, sprinkle with micro cress.

Notes

Crab meat can be bought already cooked from some fishmongers. Alternatively buy cooked crabs (about 600g) and remove the flesh from the shells and claws – enough to weigh 200g. Well-drained canned crab meat could be used in this recipe.