Crab Ravioli

Description

Ravioli is a traditional Italian pasta that was brought to the United States by Italian immigrants. The inclusion of crab meat in ravioli filling is an American adaptation, as this combination was not traditional to Italian cuisine. However, this combination proved to be so popular that ravioli with seafood filling can be found in restaurants across both Italy and the United States, particularly in coastal regions with easy access to fresh seafood.

Ingredients

(Makes 14-16 ravioli)

Filling

• 1 cluster of cooked Dungeness crab claws, meat removed

• 1 tsp lemon zest

• 2 tbsp chopped parsley

• ¼ cup crème fraiche or mascarpone

Pasta

• 2 eggs

• ½ cup flour + extra

Sauce

• 1 tbsp tomato paste

• 2 tbsp unsalted butter

• Crab claw shells

• 2 tbsp butter

Preparation

In a bowl, mix the flour and egg together to make a pasta dough. Knead on a cutting board until smooth. Add extra flour as needed. Cover and rest dough 30 minutes.

To make the filling, mix together the crab, lemon zest, parsley & crème fraiche. Season to taste with salt & pepper.

In a small pot, cook the crab claws & tomato paste in 2 cups of water. Bring to a boil, then cook for 45 minutes over medium. Strain then set aside.

To make pasta, cut off a smaller piece of dough and roll out on a floured cutting board. The dough should be thin enough to see through. Place dollops of filling an inch or so apart on the dough, then fold over the other side. Use your fingers to push the air out around the filling. Using a ravioli cutter or drinking glass, cut the individual ravioli.

To prepare the sauce, 1 cup of crab stock to a pan over medium high heat. Cook until reduced by half, then stir in the butter. The sauce should become thicker from the butter.

Boil the ravioli in a pot for 1-2 minutes, then add to the pan with the sauce. Serve immediately.

Notes