Crabmeat Ravioli
Source: Recipe from Chef Haley Gabel
These are tender and delicate ravioli. They are filled with a delightful crab-meat mixture. A tangy lemon-basil sauce is a perfect complement for the pasta squares.
Ingredients
Crabmeat filling:
1⁄2 cup olive oil
2 onions, finely chopped
2 summer squash, finely chopped
2 zucchini, finely chopped
Salt and pepper, to taste
4 tsp. mixed fresh herbs
2 bunches green onions, finely chopped
2 lb. lump crabmeat
1 cup dried bread crumbs
Dough:
8 lb. semolina flour
2 lb. all-purpose flour
2 tbsp. salt
12 eggs and enough water to total 32 oz. of liquid
Lemon-basil butter sauce:
1⁄2 cup white wine
1⁄2 cup rice wine vinegar
2 tbsp. lemon juice
2 shallots, minced
2 lb. butter, cut into cubes
1⁄4 cup heavy cream
Salt and pepper, to taste
4 tbsp. fresh basil, chopped
Steps
- To make filling, heat olive oil in a large saucepan. Add onion and cook until soft, about 5 min. Add squash and zucchini and cook 5-7 min. more.
- Add salt, pepper, herbs, and green onions to mixture and remove from heat; pour into colander and drain liquid. Once mixture has cooled, add crabmeat and bread crumbs. Season to taste.
- To make dough, combine all ingredients and form into a ball. Put dough through a pasta maker and roll into 4 even sheets.
- Lightly egg wash two pasta sheets and place crabmeat filling 21⁄2 -in. apart. Cover filling with the remaining sheets of pasta and cut into equal pieces. Press edges together and place on dusted cookie sheet.
- To make sauce, combine white wine, vinegar, lemon juice, and shallots. Place over medium heat and reduce until syrupy.
- Add cream and reduce by half. Adjust heat to low and whisk in one cube of butter at a time. Strain and season with salt, pepper, and basil.
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Place ravioli in boiling water, cook for 3-4 min., and drain. Top with Lemon-basil sauce and serve.