CRAB RAVIOLI WITH LEMON BUTTER
These zesty melt-in-your-mouth ravioli combine a classic ricotta filling with lump crabmeat. The fresh acidity of lemon adds to the delicacy of this dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 45
Number Of Ingredients 14
Steps:
- Make the filling: Mix together ricotta, crabmeat, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the red-pepper flakes.
- Make the ravioli: Lightly flour a baking sheet. Working in batches, arrange 45 wonton wrappers on a work surface; keep remaining wrappers covered with a damp paper towel. Mound 1 teaspoon crab filling in the center of each. Brush edges of wrappers with egg wash, and top each with another wrapper. Press edges to seal. Cut out circles using a 2 1/4-inch cookie cutter; transfer to baking sheet.
- Bring a large pot of salted water to a boil. Working in 2 batches, cook ravioli until they rise to the top, 2 to 3 minutes.
- Meanwhile, make the sauce: Heat a large skillet over medium heat. Melt 4 tablespoons butter, and heat until just bubbling and frothy. Transfer first batch of ravioli to skillet using a slotted spoon, along with about 2 tablespoons cooking liquid. Add 1 teaspoon chopped lemon peel and 1 teaspoon juice, and swirl to combine. Transfer to plates.
- Repeat with second batch of ravioli. Garnish with chervil.
CRAB RAVIOLI FILLING WITH LEMON-CAPER BUTTER
from tastes of the pacific northwest by fred brach and tina bell. Use your own favorite ravioli dough recipe for this one. VERY rich recipe.
Provided by Chef GreanEyes
Categories Crab
Time 1h20m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Filling: soak bread crumbs in 2T of the cream. Mix the bread crumbs, crab, butter and remaining cream. Beat egg yolks and then beat into mixture. Salt to taste.
- Make sheets of pasta, placing dabs of the filling every three inches or so on the bottom sheet, spread a top sheet over and cut with a ravioli cutter or a sharp knife. Make the ravioli about 2 inches square.
- To a large pot of boiling water add ravioli a few at a time, return to boil, lower heatand simmer until pasta is just tender, about 10 minutes. Remove with slotted spoon and drain.
- Lemon-Caper Butter: Melt butter over lowest heat. Add other ingredients and warm until just heated through.
- Divide raviioli among warm serving plates. Spoon on warm Lemon Caper Butter and serve immediately.
CRAB AND CHILE RAVIOLI WITH MORNAY SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the crab and chile filling: Heat the butter and olive oil in a medium skillet over medium-low heat. Add the jalapeno, Fresno chile and shallots; season with salt and pepper. Let sweat for about 5 to 7 minutes, adding the garlic during the last couple minutes. Raise the heat to medium, add the sherry (to deglaze the pan) and let bubble until almost evaporated. Remove from the heat and let cool to room temperature.
- Add the crab, herbs and chile-shallot mixture to a medium bowl. Season generously with salt and pepper; set aside.
- For the Mornay sauce: Melt the butter in a medium pot over medium heat. Sprinkle in the flour and mix with a wooden spoon for a few minutes to make a roux (it should look like wet sand). Whisk in the milk, making sure to scrape the corners of the pan. Bring to a simmer and cook for a few minutes. Season with nutmeg, salt and pepper, and then remove from the heat. Add the Gruyere and stir until fully melted and combined. Add about a 1/4 cup of the Mornay sauce to the crab mixture to bind.
- For the ravioli: Place a sheet of pasta on a work surface. Fold it in half the wide/long way to make a slight crease down the middle, then lay back out flat. Place 1 to 2 tablespoon-size dollops of the crab mixture every few inches on one half of the pasta sheet. Brush a little water on the border of the pasta sheet and around each ravioli. Fold the top half of pasta sheet over to cover the filling, squeezing out as much air as possible (so they don't pop open in the water). Use a knife, pasta roller or ring cutter to cut out the ravioli. Dust with semolina and reserve on a parchment-lined baking sheet. Repeat with the remaining pasta sheets and crab mixture.
- Bring a wide shallow pot of salted water to a boil.
- Warm the remaining Mornay sauce in a large skillet over medium-low heat. Use pasta water to thin to the desired consistency as needed.
- Cook the ravioli in the boiling water, in batches if necessary, until they float to the top, a few minutes. Transfer the ravioli straight into the skillet with the Mornay sauce and toss gently to coat. Place 3 to 5 ravioli on a plate and spoon a little more Mornay sauce on top. Garnish with the chopped herbs and lemon zest.
RAVIOLI WITH LEMON CREAM SAUCE
This is from the 'Pasta Perfect' cookbook. A very tasty pasta dish using cheese and spinach ravioli, I personally prefer to use less cream than called for in the recipe.
Provided by Nabiha
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta in salted boiling water according to packet instructions. Drain, set aside and keep warm.
- To make sauce, melt butter in a skillet over low heat, add garlic and cook, stirring, for 1 minute. Stir in cream, lemon juice, Parmesan cheese, chives and lemon rind, bring to a simmer and cook for 2 minutes.
- Add parsley and black pepper to taste and cook for 1 minute longer. spoon sauce over pasta and toss to combine.
- Garnish with slivered, toasted almonds and serve.
CRAB RAVIOLI
Making your own pasta for ravioli takes more effort but it's worth it. Fill with a delicious crabmeat and ricotta filling and serve with a lemon butter sauce
Provided by Elena Silcock
Categories Dinner, Lunch, Pasta, Starter, Supper
Time 40m
Yield 2 as a main course or 4 as a starter
Number Of Ingredients 10
Steps:
- First make the pasta. Put the flour in a food processor with almost all of your egg mixture, oil and a pinch of salt. Blitz to large crumbs - they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth - don't worry if it's quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
- To make the filling, mix all of the ingredients together, season and leave in the fridge until needed.
- Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.
- Put the pasta sheet on a lightly floured surface, then spoon teaspoons of the filling 4cm apart on the bottom half of the sheet. Using your fingers, pat water around each blob of filling. Fold the top half over the fillings and carefully squeeze around, making sure to remove any air pockets.
- Cut between each ravioli using a pasta cutter or sharp knife, then pinch around the edges of each ravioli to make sure it is well sealed. Keep on a lightly floured baking tray while you repeat the process with the remaining dough and filling.
- Bring a large pan of salted water to the boil. In a large, non-stick pan, melt the butter over a medium heat and cook for 2-3 mins until brown and nutty. Take off the heat and whisk in a splash of the pasta water and the lemon juice. Cook the ravioli for 2-3 mins, remove with a slotted spoon and immediately toss in the brown butter sauce. Serve topped with the lemon zest and a crack of black pepper.
Nutrition Facts : Calories 715 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.91 milligram of sodium
More about "crab ravioli with lemon butter recipes"
CRAB & LOBSTER RAVIOLI - NUOVO PASTA
From nuovopasta.com
LOBSTER RAVIOLI WITH LEMON BUTTER SAUCE | MY CURATED TASTES
From mycuratedtastes.com
SUNDAY FRESH HOMEMADE CRAB RAVIOLI WITH SAGE LEMON BUTTER …
From recipeshealthy.info
LEMON BUTTER SAUCE FOR LOBSTER RAVIOLI - CHEFJAR
From chefjar.com
THE CRAB RAVIOLI WITH LEMONGRASS AND GINGER SAUCE - MICHAEL CAINES
From michaelcaines.com
RAVIOLI OF FRESH CRAB WITH WARM PARSLEY AND LEMON BUTTER - ERECIPE
From erecipe.com
HOMEMADE CRAB RAVIOLI RECIPE | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
POTATO AND CRAB RAVIOLI WITH LEMON BUTTER - SANTA MARGHERITA WINES
From santamargheritawines.com
CREAMY LEMON HERB BUTTER RAVIOLI - BUTTER BE READY
From butterbeready.com
CRAB RAVIOLI WITH LEMON BUTTER - BIGOVEN
From bigoven.com
BEST LOBSTER RAVIOLI SAUCE WITH LEMON BROWN BUTTER
From cucinabyelena.com
CRISPY LEMON CRAB RAVIOLI RECIPE - MING TSAI | FOOD
From foodandwine.com
WHAT SAUCE GOES WITH CRAB RAVIOLI - MONTALVOSPIRIT
From montalvospirit.com
FOUR CHEESE RAVIOLI WITH A LEMON BUTTER SAUCE - THE HURRIED …
From hurriedhostess.com
CRAB RAVIOLI | TESCO REAL FOOD
From realfood.tesco.com
CRAB RAVIOLI WITH LEMON BUTTER SAUCE | WHATCA GOT COOKIN'?
From whatcagotcookin.wordpress.com
DUNGENESS CRAB RAVIOLI WITH MEYER LEMON CREAM SAUCE RECIPE
From saltandwind.com
HOMEMADE CRAB RAVIOLI WITH SAGE LEMON BUTTER SAUCE
From recipesgrandma.com
CRAB BIG RAVIOLI RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST CRAB RAVIOLI RECIPES | YUMMLY
From yummly.com
CRAB RAVIOLI FILLING WITH LEMON CAPER BUTTER FOOD- WIKIFOODHUB
From wikifoodhub.com
LEMON BUTTER CHEESE RAVIOLI WITH GARLIC BASIL BREADCRUMBS.
From halfbakedharvest.com
CRAB RAVIOLI - CAROLINE'S COOKING
From carolinescooking.com
CRAB RAVIOLI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHILLI CRAB RAVIOLI WITH LEMON BUTTER SAUCE - DOCUMENTING MY …
From documentingmydinner.com
10 BEST CRAB RAVIOLI RECIPES | YUMMLY
From yummly.com
CRAB RAVIOLI WITH LEMON CREAM SAUCE - FOODISTA.COM
From foodista.com
CRAB RAVIOLI WITH LEMON BUTTER - MARTHA.COM
From martha.com
CRAB RAVIOLI WITH LEMON BUTTER | SEAFOOD RECIPES, RECIPES, FOOD
From pinterest.ca
WHAT SAUCE GOES WITH SHRIMP AND CRAB RAVIOLI - MONTALVOSPIRIT
From montalvospirit.com
CRAB RAVIOLI WITH SAGE-LEMON BUTTER - BEECHWOOD INN
From beechwoodinn.ws
SHRIMP & CRAB RAVIOLI WITH LEMON TOMATO SAUCE - SHEERLUXE
From sheerluxe.com
CRAB RAVIOLI WITH LEMON SAGE BUTTER - GOOD HOUSEKEEPING
From goodhousekeeping.com
CRAB RAVIOLI WITH CITRUS SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love