Potato Ravioli Recipe
Dungeness crab, saffron butter emulsion, nutritional yeast crumble
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Ingredients
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Dough
Filling
Saffron Butter Emulsion
Nutritional Yeast Crumble
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, mix all-purpose flour and salt. Make a well in the center, add eggs and olive oil. Gradually incorporate the flour into the eggs until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Filling Preparation
- 2
Ravioli Assembly
- 3
Assemble the Ravioli
Roll out the dough into thin sheets using a pasta machine. Place small mounds of filling on one sheet, brush the edges with water, and cover with another sheet. Press to seal and cut into ravioli shapes.
Cooking the Ravioli
- 4
Cook the Ravioli
Boil a large pot of salted water. Add ravioli and cook for 3-4 minutes or until they float. Remove with a slotted spoon.
Making the Saffron Butter Emulsion
- 5
Prepare the Emulsion
In a small saucepan, melt butter over low heat. Add saffron and lemon juice, stirring until combined. Season with salt to taste.
Nutritional Yeast Crumble
- 6
Plating
- 7
Serve
Plate the cooked ravioli and drizzle with saffron butter emulsion. Sprinkle nutritional yeast crumble on top before serving.
