From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
Crab Ravioli with Saffron Butter Sauce
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
3/4 pound fresh or canned crabmeat
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.
Recipe created 1994-09-19.