Crab And Spinach Ravioli Recipes

CRAB BIG RAVIOLI

Steps:

• For Crab Mousse: Finely chop the scallops and mix with the crabmeat in ice bowl. Saute in butter, and add bechamel. Hold warm.
• For Vegetables: Panfry the vegetables quickly in butter, until al dente.
• For Sauce: Reduce lobster stock by 1/2. Add lobster butter, cream, and 1 tablespoon butter.
• Assembly: In the middle of the plate place 1 ravioli pasta. Add crab mousse in the middle. Cover with other ravioli pasta and heat in a broiler. Add chopped chives and salt and pepper to the sauce and cover the ravioli. Serve with vegetables. Finish with fried lotus root and chives.

CRAB AND SPINACH RAVIOLI

Steps:

• In a small pan, melt the butter and sauté the shallot for a few minutes until soft and tender. Transfer the shallot to the bowl of a food processor. Add the fresh spinach too and blend until the spinach and shallot are very finely pulsed. Transfer to a bowl, and fold in the ricotta until well combined. Then fold in the lump crab meat gently (you want the lumps of crab meat left whole). Season to taste with salt and pepper. Place a heaping teaspoon of filling in the center of each wonton wrapper. Using a little egg wash, dampen the edges of the wonton wrapper and then fold them over and pinch the edges. Bring a saucepan of salted water to a simmer (not a crazy rolling boil). Gently lower the ravioli into the water and simmer for about 1 ½ minutes. Remove with a slotted spoon, taking care to try and let the extra water drain off of the ravioli. Transfer them to their serving dish. While the ravioli is simmering, add the chili and oil to the same small pan and place over medium heat. Squeeze the juice of one lemon into the pan and swirl to combine the lemon juice and oil. Cook until hot and simmering, a couple of minutes. When the ravioli is on the plate, pour the hot oil over the ravioli, dispose of the dried chili and serve immediately with a wedge of fresh lemon.

CRAB-SPINACH EGG CASSEROLE

Steps:

• In a large bowl, beat eggs and cream. Stir in the crab, spinach, bread crumbs, cheese, salt, pepper and nutmeg; set aside. In a skillet, saute the celery, onion, red pepper and mushrooms in butter until tender. Add to the spinach mixture., Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving.

CRAB & SHRIMP RAVIOLI WITH SAFFRON CREAM SAUCE

Steps:

• 1. Prepare ricotta cheese. Refrigerate.
• 2. On a clean surface, make a mound with flour and create a well in the middle for the eggs.
• 3.Pour egg yolks into the well of flour, along with olive oil, salt and water.
• 4. Gradually beat flour towards the middle until all flour is incorporated into eggs. Add up to 3 additional tablespoons of water if too dry.
• 5. Knead dough for 10 minutes until dough is smooth and elastic.
• 6. Wrap ball of dough in plastic. Rest 30 minute.
• 7. Prepare filling while dough rests.
• 8. Sautee shrimp with butter and garlic until cooked.
• 9. After shimp is cooked, remove shrimp,.
• 10. Mix cooked butter and garlic with ricotta.
• 11. Chop shrimp into 1/4" pieces & mix with ricotta.
• 12. Add all other filling ingredients and stir until mixed together.
• 13. Cut dough in half.
• 14. On floured surface, roll dough to make a thin sheet (about 1/16" thick).
• 15. Cut rounds using a 3-4" cookie cutter or the top of a glass.
• 16. Brush the edge of each round with reserved egg white.
• 17. Fill each round with about 1 T heap of filling.
• 18. Fold over and pinch shut, making sure the pasta is completely sealed.
• 19. Bring 4 quarts of salted water to a boil.
• 20.In a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
• 21. Dust in 1 1/2 T flour to create a "roux".
• 22. Add wine and reduce 2-3 minutes.
• 23. Add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
• 24. Boil ravioli 3-5 minutes until done. Gently remove and add to sauce.
• 25. Lightly toss ravioli in sauce until coated.
• 26. Serve topped with fresh parmesan and parsley.

LOBSTER AND CRAB RAVIOLI

Steps:

• For Sauce:
• Boil lobsters in pot of boiling water 8 minutes. Transfer to bowl of ice water; cool. Drain. Working over large bowl to collect juices, remove claws and tails. Using knife, cut tails into 2-inch-wide pieces. Remove meat. Crack claws; remove meat. Cut bodies in half. Transfer shells and bodies to bowl with juices. Slice meat; place in small bowl. Chill.
• Heat oil in large Dutch oven over medium-high heat. Add shallots, fennel and garlic; sauté 8 minutes. Add Madeira and tomato paste; bring to boil. Add stock, lobster shells and any juices; bring to boil. Reduce heat; simmer until reduced to 2 1/2 cups, about 30 minutes.
• Strain liquid into saucepan, pressing on shells. Mix butter and flour in bowl. Add to liquid. Bring to boil, whisking often. Add cream; simmer until reduced to sauce consistency, about 8 minutes.
• For filling:
• Cook lentils in medium saucepan of simmering water until tender, about 20 minutes. Drain. Melt butter in large skillet over medium heat. Add leeks; sauté until tender, about 15 minutes. Add lentils, lobster meat, crabmeat and 1/2 cup lobster sauce.
• Cook pasta in pot of boiling salted water until just tender. Drain. Cut each noodle crosswise into 4 pieces. Divide half of pasta among 6 shallow bowls. Rewarm filling, mix in cilantro and spoon over pasta. Top with remaining pasta. Bring sauce to simmer. Spoon over pasta.

RAVIOLI WITH GARBANZOS AND SPINACH

Steps:

• Cook ravioli, drain, cover and keep warm.
• Meanwhile, in a large skillet heat oil over medium-high heat.
• Add garlic and cook, stirring constantly, for 15 seconds.
• Add garbanzos, squash, tomatoes, thyme and pepper.
• Sstir 4-5 minutes, until squash is tender.
• Add the cooked ravioli to bean mixture and toss gently to combine.
• Arrange spinach on plate and top with ravioli.
• Fresh ravioli may be used in place of dry, but you would want more by weight to feed the same number of people.