Blue Crab Ravioli Recipe
blue crab meat & ricotta ravioli, parsley cream sauce, topped with lump crab & sun dried tomato.
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Ingredients
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Ravioli and Sauce
Method
Preparation and Cooking
- 1
Make the Ravioli Dough
In a large bowl, combine the flour and a pinch of salt. Make a well in the center, add eggs and olive oil. Mix until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Prepare the Filling
In a bowl, mix blue crab meat, ricotta cheese, grated Parmesan cheese, salt, and black pepper. Set aside.
- 3
Roll Out the Dough
On a floured surface, roll out the dough thinly (about 1/16 inch thickness). Cut into squares or circles.
- 4
Fill the Ravioli
Place a small spoonful of filling onto half of the dough pieces. Moisten the edges with water, fold over, and press to seal tightly.
- 5
Make the Parsley Cream Sauce
In a saucepan, combine heavy cream and chopped parsley. Heat over medium-low until warm. Season with salt and black pepper.
- 6
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook ravioli for about 3-4 minutes until they float. Remove with a slotted spoon.
- 7
Serve
Place the ravioli on a plate, drizzle with parsley cream sauce, and top with lump crab meat and sun-dried tomatoes. Garnish with additional parsley if desired.