Crab Ravioli with White Wine Cream 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