CRAB RAVIOLI WITH LEMON BUTTER
These zesty melt-in-your-mouth ravioli combine a classic ricotta filling with lump crabmeat. The fresh acidity of lemon adds to the delicacy of this dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 45
Number Of Ingredients 14
Steps:
- Make the filling: Mix together ricotta, crabmeat, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the red-pepper flakes.
- Make the ravioli: Lightly flour a baking sheet. Working in batches, arrange 45 wonton wrappers on a work surface; keep remaining wrappers covered with a damp paper towel. Mound 1 teaspoon crab filling in the center of each. Brush edges of wrappers with egg wash, and top each with another wrapper. Press edges to seal. Cut out circles using a 2 1/4-inch cookie cutter; transfer to baking sheet.
- Bring a large pot of salted water to a boil. Working in 2 batches, cook ravioli until they rise to the top, 2 to 3 minutes.
- Meanwhile, make the sauce: Heat a large skillet over medium heat. Melt 4 tablespoons butter, and heat until just bubbling and frothy. Transfer first batch of ravioli to skillet using a slotted spoon, along with about 2 tablespoons cooking liquid. Add 1 teaspoon chopped lemon peel and 1 teaspoon juice, and swirl to combine. Transfer to plates.
- Repeat with second batch of ravioli. Garnish with chervil.
CRAB RAVIOLI IN CREAMY TOMATO SAUCE
Steps:
- Drain crabmeat, reserving liquid. In a small bowl, combine crabmeat, cheese, and Italian seasoning. Brush a wonton wrapper with the beaten egg. Place about 1/2 teaspoon crab mixture in the center, and fold wrapper diagonally to create a triangle. Press edges to seal. Transfer to a flour-dusted baking sheet. Repeat until all of crab filling has been used; this should make about 32 ravioli.
- Bring a large pot of salted water to boil. Meanwhile, in a large saucepan, combine milk and reserved drained crab liquid over medium-high heat. Whisk in sauce, add butter, and bring to a boil. Reduce heat and simmer, stirring frequently, for 3 minutes. Keep sauce warm over low heat while you boil the ravioli. In batches of 8, drop ravioli into boiling water. Cook for 2 minutes, or until ravioli rise to the surface. With a slotted spoon, carefully transfer ravioli to sauce. Repeat until all ravioli are cooked. Divide ravioli equally among 8 plates. Sprinkle with parsley and serve.
CRAB RAVIOLI
Making your own pasta for ravioli takes more effort but it's worth it. Fill with a delicious crabmeat and ricotta filling and serve with a lemon butter sauce
Provided by Elena Silcock
Categories Dinner, Lunch, Pasta, Starter, Supper
Time 40m
Yield 2 as a main course or 4 as a starter
Number Of Ingredients 10
Steps:
- First make the pasta. Put the flour in a food processor with almost all of your egg mixture, oil and a pinch of salt. Blitz to large crumbs - they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth - don't worry if it's quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
- To make the filling, mix all of the ingredients together, season and leave in the fridge until needed.
- Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.
- Put the pasta sheet on a lightly floured surface, then spoon teaspoons of the filling 4cm apart on the bottom half of the sheet. Using your fingers, pat water around each blob of filling. Fold the top half over the fillings and carefully squeeze around, making sure to remove any air pockets.
- Cut between each ravioli using a pasta cutter or sharp knife, then pinch around the edges of each ravioli to make sure it is well sealed. Keep on a lightly floured baking tray while you repeat the process with the remaining dough and filling.
- Bring a large pan of salted water to the boil. In a large, non-stick pan, melt the butter over a medium heat and cook for 2-3 mins until brown and nutty. Take off the heat and whisk in a splash of the pasta water and the lemon juice. Cook the ravioli for 2-3 mins, remove with a slotted spoon and immediately toss in the brown butter sauce. Serve topped with the lemon zest and a crack of black pepper.
Nutrition Facts : Calories 715 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.91 milligram of sodium
CRAB BIG RAVIOLI
Provided by Food Network
Time 1h30m
Yield 1 serving
Number Of Ingredients 18
Steps:
- For Crab Mousse: Finely chop the scallops and mix with the crabmeat in ice bowl. Saute in butter, and add bechamel. Hold warm.
- For Vegetables: Panfry the vegetables quickly in butter, until al dente.
- For Sauce: Reduce lobster stock by 1/2. Add lobster butter, cream, and 1 tablespoon butter.
- Assembly: In the middle of the plate place 1 ravioli pasta. Add crab mousse in the middle. Cover with other ravioli pasta and heat in a broiler. Add chopped chives and salt and pepper to the sauce and cover the ravioli. Serve with vegetables. Finish with fried lotus root and chives.
CRAB RAVIOLI FILLING WITH LEMON-CAPER BUTTER
from tastes of the pacific northwest by fred brach and tina bell. Use your own favorite ravioli dough recipe for this one. VERY rich recipe.
Provided by Chef GreanEyes
Categories Crab
Time 1h20m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Filling: soak bread crumbs in 2T of the cream. Mix the bread crumbs, crab, butter and remaining cream. Beat egg yolks and then beat into mixture. Salt to taste.
- Make sheets of pasta, placing dabs of the filling every three inches or so on the bottom sheet, spread a top sheet over and cut with a ravioli cutter or a sharp knife. Make the ravioli about 2 inches square.
- To a large pot of boiling water add ravioli a few at a time, return to boil, lower heatand simmer until pasta is just tender, about 10 minutes. Remove with slotted spoon and drain.
- Lemon-Caper Butter: Melt butter over lowest heat. Add other ingredients and warm until just heated through.
- Divide raviioli among warm serving plates. Spoon on warm Lemon Caper Butter and serve immediately.
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CRAB RAVIOLI WITH SHALLOT CREAM RECIPE - GRACE PARISI
From foodandwine.com
4/5 Author Grace Parisi
- Melt the butter in a medium nonreactive saucepan over moderate heat. Add the flour and cook, whisking for 30 seconds, Add the half-and-half and cook, whisking constantly until very thick, about 1 minute. Remove from the heat and let cool. Fold in the crabmeat, scallion, tarragon and mustard; season with salt and pepper. Divide the crabmeat filling into equal portions.
- On a work surface, lightly brush 3 wonton wrappers with water. Place 1 portion of the crab filling in the center of each. Cover with a second wonton wrapper, press out any air pockets and seal. Using a 2 1/2-inch round or fluted biscuit cutter, trim the excess dough. Transfer the ravioli in a single layer to a baking sheet lined with plastic wrap. Repeat with the remaining wrappers and filling.
- Melt the butter in a large nonreactive skillet. Add the shallot and cook over low heat, stirring, until softened but not browned, about 4 minutes. Add the cream and clam broth and bring to a boil over high heat. Off the heat, whisk in the mustard and parsley and season with salt and white pepper. Cover and set aside.
- Cook the ravioli in a large pot of boiling salted water, stirring occasionally, until they rise to the surface, about 3 minutes. Using a slotted spoon, transfer the ravioli to a colander to drain. Add the drained ravioli to the shallot cream and toss gently over low heat. Serve immediately.
CRAB RAVIOLI - CAROLINE'S COOKING
From carolinescooking.com
4.7/5 (9)Total Time 1 hr 3 minsCategory Main CourseCalories 569 per serving
- To make the pasta, put the egg, egg yolks and salt in a food processor and pulse until broken up and mixed. Add approximately half the flour and the olive oil then pulse a few times to combine. Add the rest of the flour and pulse a few more times to mix and until the dough comes together, away from the sides into a ball.
- Mix together the crab, ricotta and lemon zest until well blended and chill until ready to make the ravioli.
- When ready, divide the dough into 4 pieces and cover the pieces you aren't working with with a damp cloth or the cling film to save them drying out. Prepare some trays by dusting them with flour.
- As the ravioli are cooking, put all of the sauce ingredients in a small pan and bring to a simmer. Simmer for a few minutes as the ravioli are cooking then pour over the top of the cooked ravioli. Top with a little parmesan.
HOMEMADE CRAB RAVIOLI RECIPE | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
4/5 (84)Category DinnerCuisine ItalianCalories 705 per serving
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