Our good friends Rob and Mandy love fresh crab as much as we do … and that is saying something! She is brilliant at the cooking and prep – something we look forward to so much! Last time we restrained ourselves just enough to have a cup of fresh crab meat left over …. that became tonight’s crab ravioli. Unbelievably good ….
When I have time I prefer to make my own pasta dough, but in a pinch, these little dumpling wrappers from the Asian market are fabulous.
Won ton or dumpling dough
freshly chopped chives & parsley
1 cup fresh crab meat
1 cup ricotta cheese
2 tbsp chopped chives
2 tbsp fresh parsley
1 tsp lemon zest
1 tbsp lemon juice
1/8 tsp red pepper flakes
salt and pepper to taste
Blend everything just until combined, taste and season if necessary.
Using dumpling wrappers, put 1 tsp on one round – brush egg wash around and top with another dumpling wrapper – squeeze the excess air out and seal well.
Allow to dry while you prepare a sauce.
Melt 1/2 cup butter, stir in juice and zest of 1 lemon. Toss in fresh chives and parsley, season to taste with salt and pepper.
Cook ravioli in well salted boiling water. Be careful not to cook too many at a time or the water temperature will drop.
Once they have bounced around the surface for a couple of minutes, transfer to sauce pan with lemon butter sauce, adding a tablespoon or so of pasta water. Toss with a bit of the fresh herbs and season to taste.