SHELLFISH STUFFED CANNELLONI EMERIL

spinach pasta dough
rolled into sheets and cut into 4″ squares, recipe follows
8 tbsps. butter
l tbsps. olive oil
l large onion finely chopped
3 cloves garlic, minced
l/2 lb. cooked lobster meat coarsely chopped
l/2 lb. cooked shrimp coarsely chopped
l/2 lb. chopped lump crabmeat
l/4 cup chopped fresh herbs of choice, such astarragonk parsley and basil
s&p
4 tbsps. flour
2-l/2 cups milk
l/4 cup finely grated parmesan
Bring large saucepan of salted water to boil and add pasta squares. Stir well to prevent them from sticking and cook for less than half a minute. Drain and transfer partially cooked pasta to 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 tbsps. of butter along with olivde oil and saute onion until softened, aobut 6 mins. Add garlic and cook for 2 mins. longer. Transfer to mixing bowl and add lobster, shrimp, crabmeat and chopped herbs. Gently toss to combine.
Heat oven 375. Assemble cannelloni by placing a small amouong of filling in the center of each pasta square and roll up, cigar fashion. Repeat with remaining cannelloni. Lightly oil a large casserole dish and arrange filled cannelloni, seam side up. Set aside while you make the sauce. In small sauce pan melt remaining 4 tbsps. of butter and whisk in flour. Cook for 2 mins. stirring frequently. Add milk and whisk to combine well. Bring to boil, stirring often and cook for 5 mins. until very thick and the floury taste is goned. Season to taste with s&p. Pour sauce over top of cannelloni, sprinkle with grated cheese and bake in heated ovedn for 20-=25 min.s until heated through, bubbly and golden brown on top.
Spinach pasta dough:
2-l/2 ozs. fresh spinach, blanched and squeezed dry
l/2 lb. flour
l/2 tsp. salt
l small egg
3 large egg yolks
l/2 tbsps. olive oil
In bowl of food processor combine flour, salt and spinach. Process to mix well. With machine running add eggs, yolks and oil through feed tube and process until it resembles wet cornmeal, about 2 mins. Take a handful of dough at a time and form into a firm ball. Repeat with remaining dough. Roll out each dough ball into desired shape in pasta machine accoriding to instructions. Bring pot of salted water to boil and cook pasta until just al dente, about 2 mins. (that’s if you are using pasta to each as regular dish with sauce not the cannelloni). Drain in colander and serve with desired sauce.
WHEN YOU ADD SHELLFISH TO ONION MIXTURE ADD SOME OF THE WHITE SAUCE TO FORM AS A BINDER!!! Serves 6 Emeril TV show