Crabmeat Ravioli

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
10

These are tender and delicate ravioli. They are filled with a delightful crab-meat mixture. A tangy lemon-basil sauce is a perfect complement for the pasta squares.

Ingredients

Crabmeat filling:
1⁄2 cup olive oil
2 onions, finely chopped
2 summer squash, finely chopped
2 zucchini, finely chopped
Salt and pepper, to taste
4 tsp. mixed fresh herbs
2 bunches green onions, finely chopped
2 lb. lump crabmeat
1 cup dried bread crumbs

Dough:
8 lb. semolina flour
2 lb. all-purpose flour
2 tbsp. salt
12 eggs and enough water to total 32 oz. of liquid

Lemon-basil butter sauce:

1⁄2 cup white wine
1⁄2 cup rice wine vinegar
2 tbsp. lemon juice
2 shallots, minced
2 lb. butter, cut into cubes
1⁄4 cup heavy cream
Salt and pepper, to taste
4 tbsp. fresh basil, chopped

Steps

1. To make filling, heat olive oil in a large saucepan. Add onion and cook until soft, about 5 min. Add squash and zucchini and cook 5-7 min. more.

2. Add salt, pepper, herbs, and green onions to mixture and remove from heat; pour into colander and drain liquid. Once mixture has cooled, add crabmeat and bread crumbs. Season to taste.

3. To make dough, combine all ingredients and form into a ball. Put dough through a pasta maker and roll into 4 even sheets.

4. Lightly egg wash two pasta sheets and place crabmeat filling 21⁄2 -in. apart. Cover filling with the remaining sheets of pasta and cut into equal pieces. Press edges together and place on dusted cookie sheet.

5. To make sauce, combine white wine, vinegar, lemon juice, and shallots. Place over  medium heat and reduce until syrupy.

6. Add cream and reduce by half. Adjust heat to low and whisk in one cube of butter at a time. Strain and season with salt, pepper, and basil.

7. Place ravioli in boiling water, cook for 3-4 min., and drain. Top with Lemon-basil sauce and serve.

Source: Recipe from Chef Haley Gabel

More From FoodService Director

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

FSD Resources