Blue Crab Ravioli Recipe

Make dough

On a clean work surface, combine all-purpose and semolina flours and make a well in center. Whisk eggs, egg yolk, olive oil and salt together in a bowl, then pour into well. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms. Knead by hand 8–10 minutes until smooth and elastic. If dough feels dry, add a teaspoon of water; if sticky, dust with flour. Wrap in plastic and rest at room temperature for 30 minutes.

Roll dough

Cut rested dough into 4 pieces. Working with one piece at a time and keeping others wrapped, flatten with hand and pass through a pasta machine or roll with a rolling pin to about 1.5 mm thickness (thin enough to see your hand through). Lay sheets on lightly floured surface, dusting as needed to prevent sticking.

Cook spinach

Heat a wide skillet over medium heat. Add spinach (no oil) and sauté, stirring, until wilted, about 2–3 minutes. Transfer to a colander, press out as much liquid as possible with the back of a spoon, then finely chop the squeezed spinach and measure out about 1 cup packed cooked spinach.

Combine filling

In a bowl, mix chopped cooked spinach, ricotta, crumbled gorgonzola, 8 oz lump blue crab (picked over for shells), grated parmesan, lemon zest, minced garlic, salt, pepper and 1 egg. Fold gently until combined; texture should be moist but hold together. Taste and adjust salt/pepper.

Assemble ravioli

Place one pasta sheet on work surface. Pipe or place 1 tablespoon mounds of filling about 1.5 inches apart. Brush around each mound with a little beaten egg or water to seal. Lay another sheet on top, press gently to expel air pockets and seal around each mound. Using a fluted cutter or knife, cut into individual ravioli. Press edges with a fork to ensure a tight seal. Repeat with remaining sheets and filling. Place finished ravioli on a lightly floured tray.

Bring a large pot of salted water to a gentle boil. Working in batches, add ravioli and cook 3–4 minutes or until they float and pasta is al dente. Use a slotted spoon to transfer ravioli to a plate while you finish sauce. Reserve 1/4 cup of pasta cooking water.

Sauté aromatics

In a wide skillet over medium heat, melt 2 tablespoons butter. Add minced shallot and sauté 2–3 minutes until translucent. Add garlic and crushed red pepper flakes and cook 30 seconds until fragrant.

Deglaze and reduce

Add 1/4 cup dry white wine and simmer 1–2 minutes until reduced by half.

Finish sauce

Add 1 cup heavy cream and bring to a gentle simmer. Stir in lemon juice, grated parmesan, salt and pepper. Simmer 2–3 minutes until slightly thickened. If sauce seems too thick, whisk in a tablespoon or two of reserved pasta water until desired consistency is reached.

Combine with ravioli

Gently add cooked ravioli to the skillet with the sauce and fold carefully to coat, heating 1–2 minutes so ravioli warm through. If using, add the additional 3 oz lump crab meat to warm for 30–45 seconds in the sauce (avoid overcooking delicate crab).

In a blender or mini food processor, combine packed basil leaves, 1/2 cup extra-virgin olive oil and 1/4 tsp salt. Puree until smooth, then pass through a fine mesh strainer into a small bowl to remove larger particulates. Taste and adjust salt. Keep at room temperature until plating. (Can be made ahead and chilled; bring to room temp and rewhisk before using.)

Brush ciabatta slices with 2 tablespoons olive oil. Grill or toast over medium-high heat until golden and marked, about 1–2 minutes per side. Rub one side lightly with halved garlic clove immediately after grilling for subtle garlic flavor. Keep warm.

Divide ravioli among 4 warmed plates (about 6–8 ravioli per person depending on size). Spoon spicy lemon cream sauce over ravioli. Top each portion with a small spoonful of warmed lump blue crab (3/4 oz per serving), a few shavings of parmesan, and a drizzle of basil oil (about 1/2 tsp per plate). Garnish with fresh basil leaves and serve with grilled ciabatta and lemon wedges on the side.