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Ravioli of fresh crab with warm parsley and lemon butter

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by: Sara Joe






Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species just the claws and/or legs are eaten.




ingredients

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serves: 4

1 cup heaped (175 g) fresh white crabmeat

1 tablespoon melted butter

1 pinch of cayenne pepper

Salt and freshly ground black pepper

1 quantity Fresh Egg Pasta

PARSLEY AND LEMON BUTTER:

1/2 cup (100 g) butter

2 tablespoons chopped flat-leaf parsley

1/2 teaspoon finely grated lemon zest

2 teaspoons lemon juice

2 cloves garlic (minced)

Nutrition Facts
Ravioli of fresh crab with warm parsley and lemon butter

Servings Per Recipe: 4

Amount per Serving

Calories: 254

  • Total Fat: 14.8 g
  •     Saturated Fat: 8.6 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 91.1 mg
  • Sodium: 307.5 mg
  • Total Carbs: 18.9 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 0.1 g
  • Protein: 11.9 g
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preparation

5e39d745d50fd8dc597423e700cd3d25e25d7879.jpg 1.  For the filling, mix the crabmeat with the melted butter, cayenne pepper, and a little salt to taste.

2.  Cut the pasta dough in half and set one piece aside, wrapped in plastic wrap so that it doesn't dry but. Roll out the other piece on a floured work surface into a 15-inch (38-cm) square, making sure it doesn't stick.

3.  With your fingertips, make small marks at 3-inch (7.5-cm) intervals in three evenly spaced rows (i.e. three rows of five indentations) over one half of the square.

4.  Place 1 teaspoon of the crab mixture on each mark, then brush lines of water between the piles of mixture.

5.  Fold over the other half of the square so that the edges meet. Working from the center of the folded edge, moving outward and toward you, press firmly around each pile of mixture with your fingers to remove any trapped air and seal in the filling.

6.  Trim off the edges of the dough and cut between the rows with a sharp knife. Lift the ravioli onto a lightly floured tray. Repeat with the second piece of pasta dough to make 30 ravioli in all.

7.  Bring 15 cups (3.5 liters) of water to a boil in a large pan with 2 tablespoons of salt. Drop the ravioli into the pan of boiling water and cook for 4 minutes.

8.  For the parsley and lemon butter, gently melt the butter with the parsley, lemon zest, lemon juice, and garlic. Season to taste with a little salt and pepper.

9.  Drain the ravioli well and divide them among four warmed pasta plates. Spoon the warm parsley and lemon butter over, and serve.

Cooks' note:
If you want to make the ravioli in advance, drop them into the pan of boiling water and cook for just 30 seconds. Drain well, then place in a single layer on a plastic tray and cover with plastic wrap. Keep chilled. Before serving, cook for 3 1/2 minutes, then finish as above.

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