Monday, August 8, 2011

Another Round of Crab Ravioli

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.  

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