Crab stuffed ravioli

I eat a lot of seafood due to my proximity to the Chesapeake Bay and the Atlantic Ocean. I eat crab so often that I have my own parking spot at Crosby’s Crabs and Seafood. A favorite dish at Italian restaurants is crab stuffed ravioli. So we will have a creamy crab filling with an al dente’ pasta in a crab, wine, cream, and caper sauce. Topped with some snow crab. I hope you like it.

Pasta: (from Michael Symon)
1 cup flour
6 egg yolks
1/4 teaspoon salt
1 tablespoon olive oil

Have some water nearby; you may have to add a little to make the dough hold together.

1/2 cup ricotta cheese
1/2 cup blue crab meat
1 teaspoon Italian herbs
1/2 teaspoon pepper
1/4 cup Romano cheese
1 egg beaten

4 ounces butter
2 cloves garlic
4 ounces capers
1/2 teaspoon Old Bay seasoning
8 ounces white wine
2 ounces cream
4 ounces snow crab meat
8 basil leaves, chopped fine

Clean counter and put down a large piece of parchment paper.

Place flour in center of parchment and make a well in the middle.

Add beaten egg yolks and with fingers make circles and begin to incorporate flour slowly and fully; incorporate all the flour.

Place in a plastic bag.

Refrigerate for 20 minutes or longer but not more than 2 hours.

Mix ricotta , Italian herbs, egg, and Romano cheese.

Add pepper and fold in blue crab meat gently.

Roll dough out in a long rectangle 4 x 10, about 1/16 inch thick. Or use a pasta maker or roller

Place teaspoon full of filling on one side of dough about 3/4 inch from edge.

Fold over dough and seal around each lump.

Cut into ravioli and make sure the seal is tight; let rest for 15 minutes.

Heat 4-quart pan to boiling; add 2 tablespoons salt.

In a 10-inch fry pan on medium, add butter and garlic; cook until soft.

Add capers and cook for 2 minutes.

Add wine.

Add snow crab meat and cook for 3 minutes.

Drop ravioli in water for 3 minutes or until ravioli float; remove.

Add the ravioli to fry pan and cook for another 2 minutes; then add basil and Old Bay.

Serve with parsley and Parmesan cheese.

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