Crab Ravioli with Sage-Lemon Butter

Crab Ravioli with Sage-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.

Crab Ravioli with Sage-Lemon Butter

For the Filling

1 cup ricotta (8 ounces) drained

1 cup grated parmesan

1 cup lump crabmeat, such as peaky toe (8 ounces)

Red Pepper Flakes

2 garlic cloves, minced

1 shallot, minced

Coarse sea salt and freshly ground black pepper

One large egg yolk

Make the filling: Mix together ricotta, parmesan, crab meat, ½ teaspoon salt, garlic, shallot,1/8 teaspoon pepper and the red pepper flakes and egg yolk. Place in refrigerator until needed.

For the Ravioli Dough

2 ½ cups 00 flour (or all purpose flour)

1 whole egg

1 egg yolk

½ teaspoon salt

1/2 cup water

Food Processor: Place flour in the food processor with eggs, and salt with about 1/2 the water. Pulse and process mixture until it looks crumbly in texture, like wet sand. If it does not stick to itself when pinched add a little more water and pulse again. Wrap the dough in plastic and let rest at room temperature for at least 30 minutes, or in the refrigerator 1 day. If in the refrigerator bring back to room temperature. Remove from the plastic wrap and knead in additional flour if needed until the dough is tacky, but not sticky. Remember to test the inside for this.

Well Method: Make a well out of the flour and place the wet ingredients in center. Slowly stir the wet ingredients and begin to bring the flour in a little at a time. Be careful not to break a whole in the wall. Keep mixing the dry ingredients into wet; knead in additional flour until the dough is tacky but not sticky. Remember to test the inside for this. Wrap in plastic wrap and store in the refrigerator for at least 30 minutes.

Divide pasta dough into 3 pieces and pat into a rectangle. Dust outside of pasta with a small amount of flour and also the pasta rollers. With a pasta machine, roll one of the pasta pieces out to 1/16 inch thick, or so you can almost see your hand through it. It should end up about 18 inches long and 5 inches wide. Place the piece of pasta on a floured work surface.

Place one heaping teaspoon of the filling just below the center of the sheet. Place another heaping teaspoon 1 ½ inches away. Continue all the way down the sheet. Each sheet should hold about 10 mounds of filling. Brush around the edges and around the mounds with beaten egg. Fold the top over the filling to meet at the other side. With your fingers, go around the filling to seal the ravioli. With a zig-zag cutter cut to form square ravioli. Place on a baking sheet lined with parchment and lightly dusted with flour. Repeat with the remaining 2 pieces. Ravioli may be held in the refrigerator covered until ready to cook.

When the sauce is prepared , bring a large pot of salted water to a boil. Add the ravioli and cook until al dente, about 3 to 4 minutes. Drain and add to sauce. Makes about 40 – 45 ravioli, serves 6 – 8 as a main course. Allow 3 ravioli per person as an appetizer.

For the Sauce

3 tablespoons olive oil

1 stick unsalted butter

2 teaspoon grated lemon zest

3 teaspoons fresh lemon juice

2 shallots finely chopped

3 cloves garlic, finely chopped

6 sage leaves

¼ cup dry white wine

1 tablespoon arrowroot

Fresh Chervil for garnish

Grated parmesan for garnish

Lemon Slice

Meanwhile, make the sauce: Heat a large skillet over medium heat. Add olive oil. When olive oil is hot add sage leaves; cook until bubbling stops, remove sage. Add butter and heat until just bubbling and frothy. Add shallots and cook until glassy, about 3 minutes. Add garlic and cook 1 minute. Add arrowroot to the wine and mix until smooth. Add to olive oil lemon zest, lemon juice, and white wine, swirl to combine. Cook over medium high heat for 10 minutes. Add ravioli and carefully stir to coat the ravioli.

Transfer to plates and sprinkle with chopped chervil and some additional grated parmesan. Top with a slice of lemon.

Learn to Make Crab Ravioli with Sage-Lemon Butter in one of our Cooking Classes