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

Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code