I hope my lengthy “pasta saga” didn’t discourage you in making crab ravioli, the recipe of which I promised a couple of days ago. Here they are and right on time - even though local whole cooked crabs are still in stores, they are getting more expensive, which means that their season is coming to an end. So, if you live in Seattle, hurry up to catch the last chance.
- About 1 batch or less of eggless pasta dough (or take egg dough instead)
- 2.5 cup Dungeness crab meat, tightly packed
- A pinch of salt (more or less depending on the saltiness of the crab)
- A pinch of ground black pepper
- ½ medium onion, finely chopped
- A small bunch of chives or 3 green onions, sliced
- 2 medium garlic cloves, finely chopped
- 1 large egg
- 2 Tbsp oil for sautéing
On a medium heat, sauté onions until
they become tender and only slightly golden. Stir in garlic and chives and cook
on a medium low heat for another couple of minutes. Remove from the heat and
let cool down to room temperature.
Combine the onions with the rest of ingredients and mix thoroughly, but gently in order not to break crab meat too much.
Make ravioli as described here, using about 1 tablespoon of the filling per each raviolo. You will get about 30 ravioli.
Simmer ravioli in salted water about 4 minutes or until they become al dente. If you like your pasta softer, cook ravioli a bit longer, but keep in mind that they will cook some more in the sauce, so don’t boil them for too long or they will become mushy. While the ravioli are cooking, make the sauce.
For 1 serving (about 7-8 ravioli) you will need:
Sauce per 1 serving (about 7-8 ravioli)
- 3-5 asparagus, depending on the size and thickness, tough ends broke off, tips reserved for garnishing, stems thinly sliced on a bias
- 1 Tbsp butter
- 1 Tbsp lemon juice
- Zest from ½ lemon
- Salt and black pepper, to taste
- A pinch of minced parsley
- A splash of cooking water from ravioli
On a medium heat, melt butter and
add sliced asparagus stems. Sauté them for about a minute or until slightly
tender. Add lemon zest and lemon juice and season with salt and black pepper. Pour
in a splash or two of pasta water if the sauce is too thick.
To the pan, add the cooked ravioli and toss well to cover all over with the sauce. Transfer to a plate. In the same pan, in the leftover drops of the sauce very briefly sauté asparagus tips and put them on top of the ravioli. Their crunchiness will make a nice contrast to the softness of pasta.
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