DUNGENESS CRAB RAVIOLI RECIPES

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DUNGENESS CRAB RAVIOLI WITH MEYER LEMON CREAM SAUCE RECIPE



Dungeness Crab Ravioli with Meyer Lemon Cream Sauce Recipe image

Okay, I’ll admit it: it took me a minute (or a few months) before I got San Francisco. I moved there thinking I’d stay a short while so I wasn't ...

Provided by Aida Mollenkamp

Total Time 40 minutes

Prep Time 40 minutes

Yield 24 ravioli

Number Of Ingredients 11

3 tablespoons unsalted butter
3 medium shallots
1/4 cup minced fresh chives
1 tablespoon finely chopped fresh Italian parsley
1 tablespoon Dijon Mustard
kosher salt and Freshly ground black pepper
1/2 pound cooked crab meat
48 wonton wrappers
1 garlic clove
1 1/2 cups heavy cream
Zest of 2 medium Meyer lemon

Steps:

  • Make The Crab Filling: Melt 1 tablespoon of the butter in a medium nonstick frying pan over medium heat. Add one third of the minced shallots and cook until just translucent; remove from the heat and let cool. Stir in the crabmeat, 1 tablespoon of the chives, all the parsley, and 1 teaspoon of the mustard; season with salt and pepper. Taste and adjust seasoning as desired. Divide the crabmeat filling into 24 equal portions.
  • Fill The Wonton Ravioli: On a clean dry work surface, use a pasty brush to lightly brush 8 wonton wrappers with water. Place 1 portion (about 2 teaspoons) of the crab filling in the center of each wonton. Cover with a second wonton wrapper, press out any air pockets and seal tightly. Using a 3-inch round or fluted biscuit cutter, trim the excess dough. Transfer the ravioli in a single layer to a baking sheet lined with plastic wrap. Repeat with the remaining wrappers and filling.
  • Make The Cream Sauce: Melt the remaining 2 tablespoons of butter in a medium nonstick frying pan. Add the remaining shallot and cook over medium heat, stirring, until soft. Stir in the remaining 2 tablespoons of chives and all the cream and bring to a simmer over medium-high heat. Stir in the thinly sliced garlic, remaining mustard, and lemon rind and simmer over low heat until sauce coats the back of a spoon, about 8 to 10 minutes. Remove from heat, season with salt and pepper and set aside.
  • Cook The Ravioli: Bring a large pot of heavily salted water to a boil. Lower heat to medium-high then cook the ravioli in batches (about 8 to 10 at a time) in simmering water until they start to rise to the surface, about 1 to 2 minutes. Using a slotted spoon, gently remove the ravioli to a colander to drain. Add the drained ravioli to the cream and reheat, stirring gently, over low heat. As needed, add a few tablespoons of the cooking water to help the sauce coat the pasta. Serve immediately garnished with lemon zest and chives.

Nutrition Facts : Calories

CRAB RAVIOLI WITH SHALLOT CREAM RECIPE - GRACE PARISI ...



Crab Ravioli with Shallot Cream Recipe - Grace Parisi ... image

The cream, shallots and touch of mustard in the sauce match the simple elegance of the crab. Chinese wonton skins, available in most supermarkets, make an instant and delicate wrapping. Plus:  Pasta Recipes and Tips 

Provided by Grace Parisi

Yield 8

Number Of Ingredients 16

1/2 tablespoon unsalted butter
1/2 tablespoon all-purpose flour, plus more for dusting
1/4 cup half-and-half or whole milk
1/2 pound lump crabmeat, picked over
1 large scallion, white part only, minced
1 teaspoon minced fresh tarragon
1/2 teaspoon Dijon mustard
Salt and freshly ground white pepper
48 wonton wrappers
2 tablespoons unsalted butter
1 large shallot, minced
1 cup heavy cream
1/2 cup clam broth
2 teaspoons Dijon mustard
1 tablespoon minced fresh flat-leaf parsley
Salt and freshly ground white pepper

Steps:

  • Melt the butter in a medium nonreactive saucepan over moderate heat. Add the flour and cook, whisking for 30 seconds, Add the half-and-half and cook, whisking constantly until very thick, about 1 minute. Remove from the heat and let cool. Fold in the crabmeat, scallion, tarragon and mustard; season with salt and pepper. Divide the crabmeat filling into equal portions.
  • On a work surface, lightly brush 3 wonton wrappers with water. Place 1 portion of the crab filling in the center of each. Cover with a second wonton wrapper, press out any air pockets and seal. Using a 2 1/2-inch round or fluted biscuit cutter, trim the excess dough. Transfer the ravioli in a single layer to a baking sheet lined with plastic wrap. Repeat with the remaining wrappers and filling.
  • Melt the butter in a large nonreactive skillet. Add the shallot and cook over low heat, stirring, until softened but not browned, about 4 minutes. Add the cream and clam broth and bring to a boil over high heat. Off the heat, whisk in the mustard and parsley and season with salt and white pepper. Cover and set aside.
  • Cook the ravioli in a large pot of boiling salted water, stirring occasionally, until they rise to the surface, about 3 minutes. Using a slotted spoon, transfer the ravioli to a colander to drain. Add the drained ravioli to the shallot cream and toss gently over low heat. Serve immediately.

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