CRAB AND CHEESE STUFFED RAVIOLI

           

             Let me start by saying I am a huge ravioli fan (See Molten Chocolate Ravioli…)! But there is something about a ravioli that is made from scratch that makes you just melt. Then of course the sauce… Well, you get the idea.

            This ravioli was inspired by an American Chinese favorite ‘Krab Rangoon’ but with Crab (not Krab) and in more of a traditional Italian form. I am a believer that we must be careful to not over complicate that which is so pure. Flavor can be created by the combination of unique ingredients without all the complex add-ins.

            These raviolis could be served with a butter sauce, a traditional marinara sauce, or something more unique. A very versatile main dish. And now… Please Enjoy… CRAB AND CHEESE STUFFED RAVIOLI

INGREDIENTS

1 Batch Egg Noodle Dough (See https://cheftufaroanonymous.blogspot.com/2019/06/fresh-egg-noodle-pasta.html)

2 cups Snow Crab

1 cup Ricotta

1 Tbl Fresh Chopped Parsley

1 tsp Black Pepper

1 tsp Sea Salt

INSTRUCTIONS

1.      Produce Egg Noodle Dough to recipe and roll to approximately 1/8-inch-thick (Approximately 8 sheets, 4 inches by 12 inch)

2.      In a small mixing bowl, combine snow crab, ricotta, parsley, black pepper, and salt.

3.      Lay one sheet of dough on a flat surface.

4.      Place 12, one tablespoon mixture scoops spaced evenly in two rows of six.

5.      Brush a small amount of water along the edge of noodle and in between each scoop of mixture to ensure sealing between top and bottom noodle layer.

6.      Place another noodle layer over the other noodle and gently press to seal mixture between two noodle layers.

7.      Cut into 12 ravioli pieces.

8.      Repeat steps 3-7 three more times till you have 48 raviolis.

9.      In a sauce pot, heat water till boiling.

10.  Once boiling, place raviolis in water. Cook till floating.

11.  Remove from water and allow to drain.

12.  Serve with your choice of sauces.

13.  Enjoy!

While making these raviolis, I used a tool to assist in the process to simplify the creation process. The recipe is written as if they are being made by hand, but this can simply be adjusted to adapt to your choice of process.

I have stated simplicity is the best form of food creation. Though this is complex to make, the ingredients are very simple and few. These raviolis were amazing, and I would suggest serving these to the pickiest of eaters. 

As always, I am grateful to all of you. Thank You so very much!

Chef Tufaro