Looking to kick up your ravioli game?
The sweetness of the red pepper matches perfectly with the sweetness of the crab while the onion and garlic balance the flavor. The creamy white wine cream sauce completes the combination.
Serve with crusty bread to soak up the remaining sauce.
Ravioli dough:
One batch of the Egg Yolk Dough
Crab Filling:
1/4 of a sweet red pepper, finely chopped
1/2 a small onion, finely chopped
1 clove of garlic, chopped
1 tbs butter
6 oz crab meat
1/4 tsp lemon zest
2 tsp lemon juice
3 tsp capers, drained and chopped
1/4 tsp fennel seeds, crushed
black pepper to taste
White Wine Sauce
1/2 a small onion, chopped (hint: use what was leftover from the crab filling!)
1 clove garlic, chopped
2 tbs butter
1 tbs flour
salt and pepper to taste
3/4 cup heavy cream
1/4 cup dry white wine
1/2 cup grated parmesan cheese
Snipped basil and parsley
Topping:
Ricotta Cheese & basil
Directions:
Chop the pepper, onion, and garlic then run though a food processor to make the pieces very small.
Melt the butter in a skillet, and cook the red pepper, onion, and garlic until tender and fragrant.
Stir in the crab, lemon zest, lemon juice, capers, and fennel. Season with black pepper.
Stuff the ravioli and place on a well floured sheet pan until ready to cook.
For the sauce, melt the butter in a medium sauce pan. Cook onion and garlic until tender and fragrant.
Stir in the flour, salt, and pepper then add the cream and wine, and cook until thickened (until the sauce coats the back of the spoon).
Make sure to stir the sauce– you don’t want to the cream to burn on the bottom of the pan.
Once thickened, add the cheese and cook for one more minute. Snip some parsley and basil (about 5-6 leaves of each, or more if you like) and add to the sauce. Serve over ravioli.
Notes:
Servings = 2