Crabmeat Ravioli

Menu Part: 
Cuisine Type: 

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.


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

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


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

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