Dungeness Crab Ravioli With Meyer Lemon Cream Sauce Recipes
CRAB RAVIOLI WITH LEMON BUTTER
These zesty melt-in-your-mouth ravioli combine a classic ricotta filling with lump crabmeat. The fresh acidity of lemon adds to the delicacy of this dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 45
Number Of Ingredients 14
Steps:
- Make the filling: Mix together ricotta, crabmeat, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the red-pepper flakes.
- Make the ravioli: Lightly flour a baking sheet. Working in batches, arrange 45 wonton wrappers on a work surface; keep remaining wrappers covered with a damp paper towel. Mound 1 teaspoon crab filling in the center of each. Brush edges of wrappers with egg wash, and top each with another wrapper. Press edges to seal. Cut out circles using a 2 1/4-inch cookie cutter; transfer to baking sheet.
- Bring a large pot of salted water to a boil. Working in 2 batches, cook ravioli until they rise to the top, 2 to 3 minutes.
- Meanwhile, make the sauce: Heat a large skillet over medium heat. Melt 4 tablespoons butter, and heat until just bubbling and frothy. Transfer first batch of ravioli to skillet using a slotted spoon, along with about 2 tablespoons cooking liquid. Add 1 teaspoon chopped lemon peel and 1 teaspoon juice, and swirl to combine. Transfer to plates.
- Repeat with second batch of ravioli. Garnish with chervil.
DUNGENESS CRAB ROLL
Provided by Robert Irvine : Food Network
Categories main-dish
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a bowl, blend the mayo, onions, celery, lemon juice, salt and white pepper with a whisk. Blend well. Then add the crabmeat and blend well again. After mixing, fill the rolls with 1/2 cup filling and serve.
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CRAB RAVIOLI WITH SHALLOT CREAM RECIPE - GRACE PARISI
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4/5 Author Grace Parisi
- Melt the butter in a medium nonreactive saucepan over moderate heat. Add the flour and cook, whisking for 30 seconds, Add the half-and-half and cook, whisking constantly until very thick, about 1 minute. Remove from the heat and let cool. Fold in the crabmeat, scallion, tarragon and mustard; season with salt and pepper. Divide the crabmeat filling into equal portions.
- On a work surface, lightly brush 3 wonton wrappers with water. Place 1 portion of the crab filling in the center of each. Cover with a second wonton wrapper, press out any air pockets and seal. Using a 2 1/2-inch round or fluted biscuit cutter, trim the excess dough. Transfer the ravioli in a single layer to a baking sheet lined with plastic wrap. Repeat with the remaining wrappers and filling.
- Melt the butter in a large nonreactive skillet. Add the shallot and cook over low heat, stirring, until softened but not browned, about 4 minutes. Add the cream and clam broth and bring to a boil over high heat. Off the heat, whisk in the mustard and parsley and season with salt and white pepper. Cover and set aside.
- Cook the ravioli in a large pot of boiling salted water, stirring occasionally, until they rise to the surface, about 3 minutes. Using a slotted spoon, transfer the ravioli to a colander to drain. Add the drained ravioli to the shallot cream and toss gently over low heat. Serve immediately.
CRAB PASTA WITH PROSECCO AND MEYER LEMON SAUCE RECIPE
From sunset.com
3/5 (98)Total Time 45 minsCuisine ItalianCalories 595 per serving
- Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large saucepan over medium heat. Cook shallot, stirring occasionally, until softened, 3 to 5 minutes. Stir in chile flakes and 3/4 tsp. salt; whisk in prosecco and crème fraîche. Bring to a boil over medium-high heat and reduce to 1 3/4 cups, 10 to 15 minutes.
- Gently stir lemon zest, 2 tbsp. juice, and the crab into prosecco sauce and remove from heat. Boil pasta until just tender, 2 to 5 minutes.
- Drain pasta, return to pot, and gently toss with crab sauce and parsley. Taste; add more salt and lemon juice if you like.
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- Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large saucepan over medium heat. Cook shallot, stirring occasionally, until softened, 3 to 5 minutes. Stir in chile flakes and 3/4 tsp. salt; whisk in prosecco and crème fraîche. Bring to a boil over medium-high heat and reduce to 1 3/4 cups, 10 to 15 minutes.
- Gently stir lemon zest, 2 tbsp. juice, and the crab into prosecco sauce and remove from heat. Boil pasta until just tender, 2 to 5 minutes.
- Drain pasta, return to pot, and gently toss with crab sauce and parsley. Taste; add more salt and lemon juice if you like.
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