Crab Ravioli

Since I wrote about rolling pasta dough for raviolis, I've received several emails asking what type of raviolis I was making. Well, I was making a favorite around here, crab and cheese.

The recipe looks a little daunting. It is actually easy, but like the dough... it's a process.

Crab and Cheese Ravioli

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 shallots, finely chopped
1 clove garlic finely chopped
1/4 cup white wine
1 pound cooked, chopped crab meat
1 pound mascarpone cheese
2 tablespoons chopped dill
½ tsp grated nutmeg
Sea salt and freshly ground black pepper to taste
2 whole eggs, beaten
2 egg whites, beaten
1 recipe pasta dough

Heat the butter and olive oil in a large skillet. Add shallots and garlic and cook until soft (about 3 minutes). Remove pan from heat and add white wine. Return to heat and cook until reduced (about 10 minutes). Add crab and warm through. Place into a large mixing bowl to cool.

In another medium bowl, combine mascarpone, beaten eggs, dill, nutmeg and salt and pepper (to taste). Add to crab mixture and combine. Set aside.

Roll out pasta into thin sheets. Using a pastry brush, brush egg white onto the ‘bottom’ sheet.  Place a teaspoonful of filling in dollops along the center of the sheet. Top with a second sheet. Use a pizza cutter or ravioli wheel to cut and seal the edges (you can also pinch together with a fork). Place on a floured baking sheet and cover, repeat process until all of the ravioli’s are made.

Bring a large, shallow saucepan of heavily salted water to boil. Boil the raviolis for about 10 minutes (they will float).  Remove with a slotted spoon and drain on paper towels.

A simple brown butter sauce with a sprinkling of dill is all the topping you will need.

Enjoy!

Erin

Comments

[Victoria]

This sounds divine. I have company coming over Columbus Day weekend, so maybe I'll get to make this. Sounds like it makes a ton of ravioli. I actually have a tub of marscapone in the refrigerator. Thjs does not, however, sound good for my (so far non-existent) diet.

I recently had a pasta tossed with a cream sauce that had gorgonzola dolce, peas, and pieces of shrimp in it, which was wonderful. I am going to try to duplicate it. Will let you know if it turns out well.

I made Molly and Luisa's tomatoes stuffed with arborio rice this past weekend with the last of the tomatoes from the garden, and they were delicious. Definitely a keeper. I also made poached eggs on rounds of eggplant fried with a bound breading for breakfast on Sunday and served fried green tomatoes (and bacon - don't tell Mimi) with them. You can see I was raiding the garden for the end of what was there. If I only had my own laying hens, it would have been perfect.

Gosh darnit, keep cookin' (remind you of anyone who drops her g's? I guess that's not funny.)

[EB]

You've been cooking up a storm! The ravioli's really are yummy. A big wow factor for company. Ohh! I made stock last night!! From the Zuni book. I had made a roast chicken (yes the one with the bread salad) and I used the carcass to make stock. You inspired me. Your garden sounds wonderful. I am very, very jealous.

[Maggie]

Wow, these look amazing. I'm so impressed!
What kind of crab do you use? Does it really need to be cooked before going in the filling?

[EB]

Maggie-
Around these parts it's all Dungeness crab (even though we had a disaster of a season). If you are using canned or shredded crab (anything but jumbo lump) you could probably do without cooking it, but cooking it does add flavor.

Thanks for stopping by!
EB

[Jessica]

How long does this take to prepare and cook. Also what is the serving size? I was thinking about making it for my boyfriend for Valentines Day :]

[EB]

Hey Jessica-

This would be perfect for valentines day! The recipe as is feeds about 8-10. Once the raviolis are assembled (which takes a good hour or more) they only take about 2 minutes to cook!

Enjoy!!!
EB