Crabmeat Ravioli
From caramia 16 years agoIngredients
- 1/4 cup olive oil shopping list
- 1 yellow onion, small dice shopping list
- 1 summer squash, small dice shopping list
- 1 zucchini, smll dice shopping list
- 2 teaspoons mixed fresh herbs shopping list
- 1 pound lump crabmeat, remove all shells shopping list
- 1/2 cup Dried bread Crumbs shopping list
- 1 bunch green onions shopping list
- salt and white pepper to taste shopping list
- ***Ravioli Pasta:*** shopping list
- 4 pounds semolina flour shopping list
- 1 pound all-purpose flour shopping list
- 1 tablespoon salt shopping list
- 6 eggs and enough water to total shopping list
- 16 ounces of liquid shopping list
- ***Lemon basil butter Sauce:*** shopping list
- 1/4 cup white wine shopping list
- 1/4 cup seasoned rice vinegar shopping list
- 2 tablespoons lemon juice shopping list
- 1 Shallot, minced shopping list
- 1 pound Whole butter (cut into cubes) shopping list
- 1/8 cup heavy cream shopping list
- 2 tablespoons fresh basil (cut into strips) shopping list
- salt and pepper to taste shopping list
How to make it
- Crabmeat Filling:
- Heat olive oil in sauce pan over medium-high heat. Add yellow onion and cook until translucent, about 5 minutes. Add squash and zucchini, cook 5-7 minutes. Add salt, white pepper, mixed herbs and green onions. Cook additional 5 minutes. Remove mixture from heat, pour into colander to drain all liquid. Once mixture has cooled, add crabmeat and bread crumbs. Season to taste.
- Ravioli Pasta:
- Combine all ingredients and use pasta maker, if no machine available roll out dough to desire thickness and cut into two even sheets. Lightly eggwash the bottom sheet and then place balls of filling 2 1/2 inches apart.
- Cover filling with the remaining sheet of pasta (do not eggwash) and cut into equal squares. Use your fingers to press edges together (removing any air pockets) and place on cornmeal dusted cookie sheet. Sprinkle ravioli with cornmeal and proceed to cooking instructions.
- To Cook Pasta: Place ravioli in boiled salted water and cook for 3 1/2 to 4 minutes, then drain. Add cooked ravioli to sauce as directed.
- Lemon Basil Butter Sauce:
- In a small sauce pan, combine white wine, rice vinegar, lemon juice and shallots. Over medium heat reduce until syrupy. Add cream and reduce by half. Adjust heat to low. Whisk in one cube of butter at a time, making sure each cube of butter is melted before you add the next, until all the butter is incorporated. Strain and season with salt, pepper and basil. Toss cooked raviolis in sauce and serve immediately.
People Who Like This Dish 4
- sailjboat Bellingham, WA
- mrjwjohnson Delmar, MD
- pats1013 NJ
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments