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Recipe of the Week: Crab Ravioli with Herb Cream Sauce

By CHEF LORETTA PAGANINI - | Dec 1, 2020

PHOTO PROVIDED Chef Loretta Paganini

I love making homemade pasta especially on a rainy day. With Andrea Boccelli music in the background, I wrap myself in a big apron pour myself a glass of wine and I start making the dough. Simple ingredients are all it requires: flour, eggs, salt and my special secret for a flavorful elastic dough — dry white wine. Enjoy this delicious recipe for crab ravioli; they can be made ahead and frozen. Serves eight. (Chef tip: For best result and for the silkiest pasta, I use Italian “OO” flour.)

DOUGH:

2 1/2 cups “00” flour

3 large eggs

1/4 cup dry white wine

1 teaspoon salt

FILLING:

1 cup lump crab meat, picked through

2 cups whole milk ricotta cheese, well drained

1/4 cup grated Parmesan cheese

2 large eggs

1 tablespoon fresh Italian parsley, chopped

1/2 teaspoon sea salt

1/2 teaspoon white pepper

SAUCE:

2 tablespoons parsley, chopped

2 tablespoons basil, chiffonade

Zest from 1 lemon

2 cups heavy cream

1/4 cup parmesan cheese (optional)

To make dough, place flour on wooden board and form into a mound. Make a deep well in the center and break eggs into it. Add wine and salt. Use a fork to break up eggs and mix contents of the well. Slowly add flour, beginning at the top of the well so that the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of your hands. Knead dough for about 20 minutes, until it becomes smooth and elastic. If dough is dry, add a few drops of water. If it is sticky, add a sprinkle of flour. Gather dough into a ball, place in mixing bowl, cover with plastic wrap, and let it rest for 30 minutes. (To test for doneness, punch dough with your index finger. If it springs back, it is done.)

Mix all filling ingredients in a small bowl. Season to taste and refrigerate until ready to use. To make sauce, combine all ingredients in a small bowl. Set aside.

Break dough into lemon-size pieces and roll each piece into a long, thin sheet. On half of each sheet, place one teaspoon filling 3 inches apart. Fold other half of the sheet over the first and pinch the edges together with your fingertips. Close each chamber by pinching the dough around the filling with a pastry cutter. Cut ravioli into individual units and spread on wax paper that has been lightly sprinkled with flour. Do not allow ravioli to touch. Let dry. Bring a two-quart pot of salted water to boil. Add ravioli and boil for five minutes. Drain ravioli.

To make sauce, reduce heavy cream by half. Stir in lemon zest, herbs and cheese and toss with cooked ravioli.