I brought home three pounds of shelled Dungeness crab, used some last night for crab fried rice, gave a bit to our neighbor, and with the rest, I could not resist another round of ravioli. I tried a slightly different recipe this go around, one that has some of the ingredients I like to use in a crab cakes.
3 Scallions, finely chopped
2 Garlic cloves, finely minced
2 Tbsp butter
Melt butter over low heat. Add scallions and saute until softened, then add garlic and saute until softened. Let cool.
In a large bowl, mix together:
2 lbs freshly shelled Dungeness Crab
1/2 Cup freshly grated Parmagiano Reggiano
1/3 Cup finely grated Gruyere Cheese
1 Heaping Cup Petite Peas
2 Tbsp Calvados
3 Tbsp Heavy Cream
Freshly grated black pepper
Good pinch of grated white pepper
Add scallion and garlic mixture. Set in refrigerator until ready to use.
For the ravioli shell:
4 Cups "00" flour
4 Chicken Eggs
3 Duck Eggs
(I used the egg combo because that is all that I had in my fridge)
Since I was making such a large batch of pasta, I decided to use the standing mixer with a dough hook, set at #2 speed until just combined and forms a dough. I then split it into 4 balls and kneaded until smooth. Using the pasta roller attachment, I rolled the pasta to the #4 setting. I found the easiest way is to place a little dollop of filling on one side of the pasta, fold it over, and use a pastry cutter to cut the ravioli into squares. This made about 84 ravioli.
Boil the ravioli for 2 minutes. Brown some butter and crisp in it some fresh sage leaves. Serve with freshly grated parmagiano and black pepper.