Crawfish Cannelloni

Instructions

1. 1

   Boil the pasta sheets in salted water until cooked al dente. Drain and set aside.

2. 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. 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. 4

   Add the basil and the shredded mozzarella and stir very lightly until the cheese begins to melt. Remove from the heat.

5. 5

   Into the remaining cream, add the Parmesan cheese, white pepper, and reduced crawfish stock for the sauce. Whisk until blended and smooth.

6. 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. 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.