Crabmeat Ravioli Recipe
Makes 5 servings (25 pcs. of ravioli)
Crabmeat filling:
1 lb. lump of crabmeat, shells removed
1/4 cup of olive oil
1 diced summer squash
A bunch of scallions (green onions)
2 tsps. of assorted fresh herbs
1/2 cup of bread crumbs, dried
1 diced zucchini
1 diced yellow onion
White pepper and salt for taste
Inside a saucepan on medium-high flame, heat the olive oil and add in the onions then cook it for 5 mins. or until they are transparent.
Add in zucchini and squash then cook for 5 to 7 mins. Season it with white pepper then add in scallions and herbs then cook for another 5 mins. afterwards removing the mixture away from the heat and allow to drain using a colander.
After mixture cools, add in crumbs and crabmeat then season it.
**Ravioli Pasta
4 lbs. flour (semolina)
1 lb. flour (all-purpose)
6 eggs & water to equal 16 ozs. of liquid
1 tbsp. of salt
Inside a pasta maker, just mix together all pasta ingredients but if you don’t have a pasta maker then just roll dough out into desired thickness then cut it in 2 even sheets.
Brush some egg wash on bottom dough sheet then put balls of the filling 2.5 inches away from each other and covering the filling with other dough sheet & sliced into squares of equal size.
Using your own fingers, press the edges tight together and remove any pockets of air & place it on a cookie or baking sheet that has been dusted with some cornmeal. Top with a sprinklig of cornmeal when finished then cook according to directions.
To assemble the dish: Cook the ravioli inside a pot of salty water for about 3.5-4 mins and drain them well. Put the ravioli into the sauce as per directions.
**Lemon Basil Butter Sauce
1/4 cup of white wine
1/4 cup of seasoned rice vinegar
2 tbsps. of the juice of a lemon
1 minced shallot
1 lb. butter, cubed
1/8 cup of heavy cream
2 tbsps. sliced into strips fresh basil
Pepper & Salt for taste
Inside a saucepan, mix together juice of the lemon, rice vinegar, shallots and wine then cook on medium flame until it has reduced to a syrupy sauce.
Add in cream then reduce to half. Lower the heat to around low and whisk into it a butter cube one at a time and make sure that each butter cube melts prior to adding next cube.
Sauce should be strained then seasoned with basil, pepper & salt. Put the raviolis into the sauce then serve while hot.