Crabmeat Ravioli Recipe

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Type: Crabmeat Ravioli Free Cooking Recipe – Pasta

All good!

Ingredients / Directions
Crabmeat Filling
1/4 cup(s) olive oil
1 yellow onion
small dice
1 summer squash
small dice
1 zucchini
small dice
2 teaspoons mixed fresh herbs
1 pound lump crabmeat
remove all shells
1/2 cup(s) dried bread crumbs
1 bunch green onions
Salt and white pepper to taste Heat olive oil in saucepan over medium-high heat. Add yellow onion and cook until translucent
about 5 minutes. Add squash and zucchini
cook 5-7 minutes.

Add salt
white pepper
mixed herbs and green onions. Cook additional 5 minutes. Remove mixture from heat
pour into colander to drain all liquid. Once mixture has cooled
add crabmeat and bread crumbs. Season to taste.

Ravioli Pasta
4 pounds semolina flour
1 pound all-purpose flour
1 tablespoon salt
6 eggs and enough water to total 16 ounces liquid

Combine all ingredients and use pasta maker
if no machine available roll out dough to desire thickness and cut into two even sheets. Lightly egg wash the bottom sheet and then place balls of filling 2 1/2 inches apart. Cover filling with the remaining sheet of pasta (do
not egg wash) and cut into equal squares. Use your fingers to press edges together (removing any air pockets) and place on cornmeal dusted cookie sheet. Sprinkle ravioli with cornmeal and proceed to cooking instructions.

To Cook Pasta: Place ravioli in boiled salted water and cook for 3 1/2 to 4 minutes
then drain. Add cooked ravioli to sauce as directed.

Lemon Basil Butter Sauce
1/4 cup(s) white wine
1/4 cup(s) seasoned rice vinegar
2 tablespoons lemon juice
1 shallot
1 pound whole butter (cut into cubes)
1/8 cup(s) heavy cream
2 tablespoons fresh basil (cut into strips)
Salt and pepper to taste

In a small saucepan
combine white wine
rice vinegar
lemon juice and shallots. Over medium heat reduce until syrupy. Add cream and reduce by half. Adjust heat to low. Whisk in one cube of butter at a time
making sure each cube of butter is melted before you add the next
until all the butter is incorporated. Strain and season with salt
pepper and basil. Toss cooked raviolis in sauce and serve immediately.

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