Gourmet Jumbo Crab Ravioli Recipe
Large ravioli stuffed with savory crab meat and ricotta cheese topped with a rich Pesto Alfredo Sauce.
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Ingredients
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Ravioli Dough
Crab Filling
Pesto Alfredo Sauce
Method
Make the Ravioli Dough
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center, crack the eggs into the well, and gradually mix the flour into the eggs until a dough forms. Knead the dough for about 5-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Prepare the Filling
- 2
Mix the Filling
In a bowl, combine crab meat, ricotta cheese, Parmesan cheese, chopped parsley, minced garlic, lemon juice, salt, and pepper. Mix until well combined.
Roll Out the Dough
- 3
Roll the Dough
After resting, divide the dough into quarters. Roll out each quarter into thin sheets using a pasta machine or rolling pin. The sheets should be about 1/16 inch thick.
Assemble the Ravioli
- 4
Shape the Ravioli
Place a teaspoon of filling on one half of the pasta sheet. Moisten the edges with water, fold the other half over the filling, and press to seal. Use a fork to crimp the edges. Repeat with remaining dough and filling.
Cook the Ravioli
- 5
Boil the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Make the Pesto Alfredo Sauce
- 6
Prepare the Sauce
In a saucepan, melt the butter over medium heat. Stir in the heavy cream and bring to a simmer. Add the pesto and Parmesan cheese, stirring until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
Serve
- 7
Plate the Dish
Place the cooked ravioli on plates and drizzle with the Pesto Alfredo sauce. Garnish with additional parsley and Parmesan cheese if desired.
