Ravioli Di Granchio Recipe
Ravioli stuffed with stone crab and shrimp in a creamy lobster sauce
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Ingredients
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Pasta and Filling
Method
Preparation and Cooking
- 1
Make the Pasta Dough
In a large bowl, combine the flour and salt. Create a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Prepare the Filling
In a medium bowl, combine the stone crab meat, shrimp (chopped into small pieces), ricotta cheese, parsley, salt, and black pepper. Mix well to ensure an even distribution of ingredients.
- 3
Roll Out the Pasta
Once the dough has rested, divide it into four pieces. Roll out each piece using a pasta machine or rolling pin until thin (about 1/16 inch thick). Cut out circles using a round cutter.
- 4
Fill the Ravioli
Place a tablespoon of filling in the center of half of the pasta circles. Moisten the edges with water, and place another circle on top. Press down to seal, ensuring there are no air bubbles. Repeat with remaining dough and filling.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently add the ravioli in batches and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
- 6
Make the Lobster Sauce
In a saucepan, melt 2 tablespoons of butter over medium heat. Add 1 cup of heavy cream and simmer for 5 minutes. Stir in 1 cup of lobster stock and season with salt and pepper to taste. Incorporate cooked lobster meat if desired.
- 7
Serve
Plate the ravioli and drizzle the creamy lobster sauce over them. Garnish with additional parsley if desired.
