Ravioli Con Granchio Recipe
Fresh pasta filled with arugula, apple, goat cheese and pecans, tossed with jumbo lump crab, pomodorini, asparagus, and caramelized onion, finished in a lemon butter sauce
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Ingredients
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Pasta Dough
Filling
Sauce and Toppings
Method
Pasta Dough
- 1
Make the Dough
In a large bowl, mix all-purpose flour and salt. Create a well in the center, and crack in the eggs. Gradually bring the flour into the eggs using a fork until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic and rest for 30 minutes.
Filling
- 2
Ravioli Assembly
- 3
Form the Ravioli
Roll out the rested pasta dough into thin sheets. Cut into squares, and place a small spoonful of filling in the center of each square. Moisten the edges with water, fold over, and seal tightly. Repeat until all filling is used.
Cooking
- 4
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes until they float. Remove with a slotted spoon and set aside.
- 5
Make the Sauce
In a large skillet, heat olive oil over medium heat. Add sliced onion and cook until caramelized. Add asparagus and pomodorini, cooking until tender. Stir in crab meat, and cook for another 2 minutes.
- 6
