CRAB RAVIOLI RECIPE | BBC GOOD FOOD
Making your own pasta for ravioli takes more effort but it's worth it. Fill with a delicious crabmeat and ricotta filling and serve with a lemon butter sauce
Provided by Elena Silcock
Categories Dinner, Lunch, Pasta, Starter, Supper
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 2 as a main course or 4 as a starter
Number Of Ingredients 10
Steps:
- First make the pasta. Put the flour in a food processor with almost all of your egg mixture, oil and a pinch of salt. Blitz to large crumbs – they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth – don’t worry if it’s quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
- To make the filling, mix all of the ingredients together, season and leave in the fridge until needed.
- Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don’t have a machine, use a heavy rolling pin to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.
- Put the pasta sheet on a lightly floured surface, then spoon teaspoons of the filling 4cm apart on the bottom half of the sheet. Using your fingers, pat water around each blob of filling. Fold the top half over the fillings and carefully squeeze around, making sure to remove any air pockets.
- Cut between each ravioli using a pasta cutter or sharp knife, then pinch around the edges of each ravioli to make sure it is well sealed. Keep on a lightly floured baking tray while you repeat the process with the remaining dough and filling.
- Bring a large pan of salted water to the boil. In a large, non-stick pan, melt the butter over a medium heat and cook for 2-3 mins until brown and nutty. Take off the heat and whisk in a splash of the pasta water and the lemon juice. Cook the ravioli for 2-3 mins, remove with a slotted spoon and immediately toss in the brown butter sauce. Serve topped with the lemon zest and a crack of black pepper.
Nutrition Facts : Calories 715 calories, FatContent 37 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 59 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 34 grams protein, SodiumContent 0.91 milligram of sodium
SIMPLE WAY TO MAKE PERFECT HOMEMADE CRAB RAVIOLI WITH SAGE ...
Simple Way to Make Perfect Homemade crab ravioli with sage lemon butter sauce
Provided by Leah Alexander
Prep Time 25 minutes
Cook Time 56 minutes
Yield 1
Number Of Ingredients 15
Steps:
- Weigh the flour and make a “damm” on the counter and crack the eggs into the middle. Add some salt
- Gently combine the eggs with the surrounding flour
- Knead into a dough gradually folding it in on itself
- Wrap in cling film and place in the fridge to prove
- Filling: chop the parsley and combine with the crab, ricotta, lemon zest, salt, pepper and some chilli flakes
- Remove the pasta dough from the fridge and roll it through the pasta machine. Start on a wider setting and gradually reduce it to thin out the pasta
- Cut the pasta into strips, place the filling to one side. Wet the edges with water to create a seal. Fold over then press the edges with a fork
- Voila!
- Sauce: On a medium heat melt the butter until it darkens slightly. Then add the sage, sliced garlic and lemon juice
- Boil the ravioli in salted water. When they float they’re ready!
- Serve and spoon the sauce over the ravioli.
Nutrition Facts : Calories 143 calories
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DUNGENESS CRAB RAVIOLI WITH MEYER LEMON CREAM SAUCE
From saltandwind.com
Total Time 40 minutes
Cuisine American, Italian
Calories per serving
- To Cook The Ravioli: Bring a large pot of heavily salted water to a boil. Lower heat to medium-high then cook the ravioli in batches (about 8 to 10 at a time) in simmering water until they start to rise to the surface, about 1 to 2 minutes. Using a slotted spoon, gently remove the ravioli to a colander to drain. Add the drained ravioli to the cream and reheat, stirring gently, over low heat. As needed, add a few tablespoons of the cooking water to help the sauce coat the pasta. Serve immediately garnished with lemon zest and chives.
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Reviews 4.9
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Calories 143 calories per serving
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CRAB RAVIOLI WITH LEMON SAGE BUTTER - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 50 minutes
Category dinner
To make the pasta, put the flour, egg, oil and a pinch of salt into a food processor and pulse until mixture clumps together. Tip on to a work surface, bring together and knead for a few minutes until smooth. If you don’t have a food processor, put dry ingredients into a large bowl, make a well in centre, add egg and oil to well, then draw flour into wet ingredients until combined. Bring dough together with lightly floured hands and knead until smooth (it should be tacky). Wrap in clingfilm and leave to rest for 30min.
To make the filling, combine all the ingredients in a bowl. Cover and chill.
Once pasta dough has rested, take half of it (keep rest covered) and knead a few times to develop elasticity. Dust with a little flour and shape into a rough rectangle. Roll out pasta by hand (see GH Tips) or feed it through thickest setting of a pasta machine a few times, folding and turning dough after each feed to smooth edges. Continue feeding through machine, narrowing setting after each rolling – make sure to support pasta as it gets thinner to prevent ripping. Stop when dough is thin enough to see your hand through it. Lay pasta sheet on baking parchment and cover with clingfilm while you repeat process with remaining dough.
To shape ravioli, divide filling into six mounds, spacing evenly along length of first pasta sheet. Brush around outsides of filling with water, then carefully lay second sheet over the filling. Press around filling to seal (try to remove any air bubbles). Use a 9cm (31/2in) heart cutter to stamp out ravioli around the filling mounds. We pressed the ravioli edges with tines of a fork for a frilly effect. Place in a roasting tin lined with baking parchment.
LOBSTER RAVIOLI WITH CRABMEAT CREAM SAUCE RECIPE | FOOD ...
Reviews 4.6
Total Time 1 hours 35 minutes
Category main-dish
Cuisine italian
- Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.
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