Crab Ravioli with Lemon Cream Sauce
Jul. 1st, 2007 10:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walton_eatsThis makes a lot of ravioli - about 36 when using a scant 1 tsp of filling per ravioli. The most I've known any one person to eat is five, they're very rich. I make a full batch of ravioli and freeze what I won't use. The sauce will serve four. This is assuming you're serving these as the main. As an appetizer course, three will do, and the sauce will serve six or seven (or eight).
These are terrific with a good, crisp pinot grigio.
Pasta:
250 grams all-purpose flour
250 grams semolina flour
5 large eggs, warmed in a bowl of hot water
Filling:
1 lb lump crab meat
1 cup whole milk ricotta cheese
2 tblsp minced chives
1 egg
1/2 tsp crushed red pepper flakes (or more if desired)
kosher salt to taste
ground black pepper to taste
Sauce:
1 cup heavy whipping cream
3/4 cup chicken stock
1/2 tsp crushed red pepper
1 tsp finely grated lemon rind
2 tbsp lemon juice
Garnish:
2 tbsp minced Italian parsley
Shredded lemon rind
Freshly grated parmigiano-reggiano cheese
I always weigh flour, and I didn't check the measurements when I did this, so I can't really give you American measurements for it. Combine the eggs and flour, starting with a fork and moving to kneading the rest of the flour into the dough. This can also easily be done in a stand mixer with a dough hook, taking it out of the bowl and kneading it for a couple of minutes until dough is silky smooth. Wrap well in plastic wrap and let rest for a couple of hours.
Mix filling ingredients together. Refrigerate until ready to form the ravioli.
Form ravioli in your preferred way. If rolling by hand, be sure to roll the dough very thinly.
Bring a large pot of salted water to a boil. In the meantime, bring the cream, chicken stock and lemon rind to a boil in a saute pan. Reduce the heat and simmer for about ten minutes, or until the sauce is reduced and slightly thickened. Whisk in the lemon juice, taste for seasoning and add salt if desired. Keep warm.
Drop ravioli in briskly boiling water. Return to boil and cook 3-5 minutes (a little longer if semolina is used, a little shorter if your pasta is all ap flour). Using a skimmer or spider, remove the ravioli from the boiling water and place in the pan with the sauce. Shake the pan gently to coat ravioli with sauce.
Plate the ravioli by putting five or so on a heated plate. Drizzle with sauce, sprinkle on some cheese, then garnish with lemon zest shreds and minced parsley.
These are terrific with a good, crisp pinot grigio.
Pasta:
250 grams all-purpose flour
250 grams semolina flour
5 large eggs, warmed in a bowl of hot water
Filling:
1 lb lump crab meat
1 cup whole milk ricotta cheese
2 tblsp minced chives
1 egg
1/2 tsp crushed red pepper flakes (or more if desired)
kosher salt to taste
ground black pepper to taste
Sauce:
1 cup heavy whipping cream
3/4 cup chicken stock
1/2 tsp crushed red pepper
1 tsp finely grated lemon rind
2 tbsp lemon juice
Garnish:
2 tbsp minced Italian parsley
Shredded lemon rind
Freshly grated parmigiano-reggiano cheese
I always weigh flour, and I didn't check the measurements when I did this, so I can't really give you American measurements for it. Combine the eggs and flour, starting with a fork and moving to kneading the rest of the flour into the dough. This can also easily be done in a stand mixer with a dough hook, taking it out of the bowl and kneading it for a couple of minutes until dough is silky smooth. Wrap well in plastic wrap and let rest for a couple of hours.
Mix filling ingredients together. Refrigerate until ready to form the ravioli.
Form ravioli in your preferred way. If rolling by hand, be sure to roll the dough very thinly.
Bring a large pot of salted water to a boil. In the meantime, bring the cream, chicken stock and lemon rind to a boil in a saute pan. Reduce the heat and simmer for about ten minutes, or until the sauce is reduced and slightly thickened. Whisk in the lemon juice, taste for seasoning and add salt if desired. Keep warm.
Drop ravioli in briskly boiling water. Return to boil and cook 3-5 minutes (a little longer if semolina is used, a little shorter if your pasta is all ap flour). Using a skimmer or spider, remove the ravioli from the boiling water and place in the pan with the sauce. Shake the pan gently to coat ravioli with sauce.
Plate the ravioli by putting five or so on a heated plate. Drizzle with sauce, sprinkle on some cheese, then garnish with lemon zest shreds and minced parsley.
