Crab Ravioli with Saffron Butter Sauce Recipe

From Dorothy McNett's Recipe Book.

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See Also: Fish and Seafood · Pasta

Crab Ravioli with Saffron Butter Sauce

From Dorothy McNett's Recipe Book at

3/4 pound fresh or canned crabmeat
3 green onions
1/3 cup ricotta cheese
1/8 teaspoon salt
1/4 teaspoon white pepper

1 batch of pasta dough

5-6 saffron threads
3-4 tablespoons boiling water
1 cup cold, unsalted butter
2 green onions
3 tablespoons dry white wine
1 tablespoon heavy cream

Drain the crabmeat if necessary. Using fingers, coarsely shred the crabmeat and put in a bowl. Finely chop the scallions, using the white and green part. Add half of the scallions and the ricotta to the crabmeat and season to taste with salt and pepper. Reserve the remaining scallions for sprinkling at the end. Make the pasta dough, ending with the rollers at the narrowest setting. Using a ravioli maker, make and fill the dough with small mounds of the filling. Use water to seal the edges. Cut and spread them out on a floured dish towel and sprinkle with flour. Let dry, or cook fresh.
For the sauce, put saffron threads in a small bowl, add the boiling water and stir well to mix. Let soak 10 minutes. Meanwhile chop the shallots. Put the wine in a medium saucepan and add the saffron and liquid and the shallots. Boil 2-3 minutes to reduce to a syrupy glaze. Add the cream and bring to a boil. Remove from the heat and whisk in the butter, a little at a time, until the butter thickens the sauce without separating. Season to taste with salt and pepper. Cook the ravioli in a pot of boiling, salted water for about 3-5 minutes. Drain, arrange on a plate, and spoon the saffron sauce over, garnishing with the remaining scallions.

Recipe created 1994-09-19.

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