Crab Ravioli

The kids are in camp, I have finished securing the chicken coop, it is raining outside, and I am alone in my house today.  It's a good day for ravioli making.
I was all set to make sweet potato ravioli and then a friend called and made a drive by, freshly caught crab, drop off.  Am I a lucky girl or what?  So, crab ravioli it will be today.

1.5 lbs dungeness crab meat, excess liquid squeezed out
1/2 cup whole milk ricotta
1/3 cup freshly grated parmigiano reggiano
freshly ground pepper and salt to taste
pinch of paprika

Mix all ingredients together. 
I made my pasta sheets with "00" flour today, so I'm looking forward to seeing if that makes a discernible difference.  Alternatively, you can buy fresh pasta sheets.  Place a little round of filling leaving enough space between each round to seal the ravioli.  Use a rolling cutter or just a regular knife to cut the ravioli into squares, or rectangles, doesn't really matter.
Boil for 2-3 minutes.  Brown some butter and quick saute some peas for the sauce.
The pasta was firm, the crab fresh, the butter, well, buttery, and the peas added the perfect sweetness to the ravioli.


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