Ingredients for Sauté:

• 8 ounces shrimp, peeled, deveined and chopped
• 8 ounces bay scallops, rinsed and drained
• 1/4 cup chopped shallot
• 3 cloves garlic, chopped
• 2 tablespoons butter
• 2 fluid ounces Pinot Grigio wine or vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Ingredients for Sauce:

• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 fluid ounces Pinot Grigio wine or vegetable broth
• 2 cups warm whole milk
• 1/4 teaspoon nutmeg
• liquid from sauteed seafood

Other Ingredients:

• 1 cup ricotta cheese
• 1 egg yolk
• 1 teaspoon dried parsley flakes
• 1/2 cup grated Parmesan cheese
• 5 ounces cooked flaked crab
• 12 ounces fresh pasta sheets or 6-8 cooked and drained cannelloni shells
• 1/4 cup grated Parmesan cheese

Method:

• Preheat oven to 350ºF.
• Prepare the filling and set aside:
• Sauté the shallot and garlic in butter until shallot is soft; season with salt and pepper.
• Stir in the shrimp, scallops and wine or broth and cook until just opaque, then set aside to cool.
• When cool, strain away liquids from pan and reserve.
• Prepare the sauce and set aside:
• Melt butter in a large skillet then stir in the flour to make a roux; cook, stirring, over low heat until a light nutty color.
• Season with salt and pepper then stir in wine/broth, reserved seafood liquid, and milk.
• Continue to cook, stirring, until mixture comes to a boil and thickens, stirring in the ground nutmeg; remove from heat.
• Stir together the ricotta cheese, egg yolk, parsley flakes, and half cup Parmesan with the picked and flaked crab meat.
• Fold the cooked seafood into the ricotta mixture.
• Pour some of the béchamel sauce into the bottom of an oblong casserole dish, covering evenly.
• Take an uncooked piece of fresh pasta and roll up 1/2 cup of the filling inside, placing it seam side down in the casserole dish. If using cooked cannelloni/manicotti tubes, cook those according to package, drain, and stuff loosely with filling (no gaps but not overfilled).
• When all pasta is filled, top with remaining sauce and the remaining Parmesan.
• Bake uncovered for 25-35 minutes or until hot and lightly browned.

From the kitchen of palatablepastime.com