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.
CRABMEAT RAVIOLI WITH CLAM SAUCE
Make and share this Crabmeat Ravioli With Clam Sauce recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To prepare sauce, heat olive oil in a Dutch oven over medium-high heat.
- Add onion, and sauté 3 minutes or until tender.
- Add garlic, and sauté 1 minute.
- Add crushed and diced tomatoes; bring to a boil.
- Reduce heat, and simmer 30 minutes.
- Add the parsley, oregano, 1/4 teaspoon salt, crushed red pepper, black pepper, and clams; simmer for 10 minutes.
- Remove from heat, and set aside.
- To prepare ravioli, combine crab, chopped red bell pepper, panko, chives, and 1/8 teaspoon salt in a medium bowl.
- Add ricotta; stir gently to combine.
- Spoon about 1 tablespoon crab mixture into center of each wonton wrapper.
- Moisten edges of wrapper with water. Fold in half, pinching edges together to seal and create a half-moon shape.
- Repeat procedure with remaining wonton wrappers and crab mixture.
- Fill a large Dutch oven with water; bring water to a boil.
- Add half of ravioli; cook 4 minutes or until done.
- Remove ravioli from pan with a slotted spoon; keep warm.
- Repeat procedure with remaining ravioli.
- Serve ravioli immediately with sauce.
Nutrition Facts : Calories 424.8, Fat 8.7, SaturatedFat 2.4, Cholesterol 80.7, Sodium 1246.9, Carbohydrate 54.4, Fiber 5.6, Sugar 12, Protein 33.3
LUMP CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE AND ASPARAGUS
Provided by Emeril Lagasse
Categories main-dish
Time 35m
Yield 16 ravioli, 4 servings
Number Of Ingredients 26
Steps:
- Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running, add the cream through the feed tube in a steady stream. Transfer to a bowl and fold in the crabmeat, cheese, and shallots.
- Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with egg wash. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal. With a 4-inch round cutter, cut into individual ravioli.
- Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 5 minutes. Remove with a slotted spoon and divide among 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with the cheese and basil and serve immediately.
- Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat.
- Add the paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot.
- With a sharp knife, remove the tough woody ends from the asparagus. Lay the asparagus flat, align the tips, and trim the spears to the same length.
- Bring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, 1 to 2 minutes, depending upon their thickness. Drain and transfer to an ice bath to stop the cooking; drain and serve immediately.
LOBSTER RAVIOLI WITH CRABMEAT CREAM SAUCE
Steps:
- For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
- Lay out the first piece of Pasta Dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
- For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.
- Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.
CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE
This recipe is from emeril.com....you can use left over crab meat or imitation crab meat to make this.
Provided by julz654
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine shrimp, egg white, parsley, basil, lemon juice, garlic, salt & pepper in a food processor and pulse. Scrape sides and pulse again. With machine running, add cream through the top in a steady stream. Transfer to a bowl & fold in crabmeat, cheese & shallots.
- Place 1 pasta sheet on work surface. Scoop heaping tablespoons of crabmeat filling evenly down the sheet, abt 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around filling with egg wash. Place another pasta sheet on top & press down around the mounds of filling to squeeze out the air pockets & seal. With a 4-inch round cutter or knift, cut into individual ravioli.
- Bring a large pot of salted water to boil. Add ravioli & cook until tender, 4 to 5 minutes. Remove with slotted spoon & divide into 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with cheese & basil & serve immediately.
Nutrition Facts : Calories 202.4, Fat 9.8, SaturatedFat 5.1, Cholesterol 183, Sodium 863.6, Carbohydrate 2.6, Fiber 0.1, Sugar 0.3, Protein 24.7
RAVIOLI WITH RED CLAM SAUCE
From BHG. Per serving: 406 calories, 16 g fat, 113 mg cholesterol, 46 g carbohydrate, 3 g fiber, 24 g protein.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 25m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Prepare ravioli by following the package directions.
- Meanwhile, in a saucepan, combine the stewed tomatoes, undrained clams, zucchini, and Italian seasoning.
- Bring to a boil; lower heat and simmer, uncovered, for 1 minute.
- Stir together the tomato sauce and cornstarch until blended.
- Add to hot mixture; cook and stir overm medium heat until thickened and bubbly.
- Cook and stir for 2 more minutes; adjust seasoning to taste with salt/pepper, if needed.
- Serve clam sauce over hot cooked ravioli.
- Sprinkle with parmesan cheese.
Nutrition Facts : Calories 174.3, Fat 1.8, SaturatedFat 0.2, Cholesterol 41.1, Sodium 801.6, Carbohydrate 22.5, Fiber 3.4, Sugar 10.9, Protein 18.8
CRABMEAT SAUCE
This sauce goes perfectly with a sea scallop ravioli recipe I have posted. It is also great with bow tie or penne pasta. Stacey
Provided by Stacey Sweet
Categories Sauces
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- heat the oil in a saute pan over medium heat.
- add the onion and the parsley.
- after 1 minute add the garlic, dried thyme and the crab meat.
- cook for one minute more.
- pour in the wine and clam juice.
- raise the heat to high, to cook off the wine.
- add the canned plum tomatoes.
- cook the tomato sauce for 25-30 minutes, to reduce.
- stir occasionally to help the crab disintergrate.
More about "crabmeat ravioli with clam sauce recipes"
CRAB RAVIOLI WITH SHALLOT CREAM RECIPE - GRACE PARISI
From foodandwine.com
4/5 Author Grace Parisi
- Melt the butter in a medium nonreactive saucepan over moderate heat. Add the flour and cook, whisking for 30 seconds, Add the half-and-half and cook, whisking constantly until very thick, about 1 minute. Remove from the heat and let cool. Fold in the crabmeat, scallion, tarragon and mustard; season with salt and pepper. Divide the crabmeat filling into equal portions.
- On a work surface, lightly brush 3 wonton wrappers with water. Place 1 portion of the crab filling in the center of each. Cover with a second wonton wrapper, press out any air pockets and seal. Using a 2 1/2-inch round or fluted biscuit cutter, trim the excess dough. Transfer the ravioli in a single layer to a baking sheet lined with plastic wrap. Repeat with the remaining wrappers and filling.
- Melt the butter in a large nonreactive skillet. Add the shallot and cook over low heat, stirring, until softened but not browned, about 4 minutes. Add the cream and clam broth and bring to a boil over high heat. Off the heat, whisk in the mustard and parsley and season with salt and white pepper. Cover and set aside.
- Cook the ravioli in a large pot of boiling salted water, stirring occasionally, until they rise to the surface, about 3 minutes. Using a slotted spoon, transfer the ravioli to a colander to drain. Add the drained ravioli to the shallot cream and toss gently over low heat. Serve immediately.
CRAB RAVIOLI - CAROLINE'S COOKING
From carolinescooking.com
4.8/5 (8)Total Time 1 hr 3 minsCategory Main CourseCalories 569 per serving
- To make the pasta, put the egg, egg yolks and salt in a food processor and pulse until broken up and mixed. Add approximately half the flour and the olive oil then pulse a few times to combine. Add the rest of the flour and pulse a few more times to mix and until the dough comes together, away from the sides into a ball.
- Mix together the crab, ricotta and lemon zest until well blended and chill until ready to make the ravioli.
- When ready, divide the dough into 4 pieces and cover the pieces you aren't working with with a damp cloth or the cling film to save them drying out. Prepare some trays by dusting them with flour.
- As the ravioli are cooking, put all of the sauce ingredients in a small pan and bring to a simmer. Simmer for a few minutes as the ravioli are cooking then pour over the top of the cooked ravioli. Top with a little parmesan.
CRAB RAVIOLI RECIPE - TASTINGTABLE.COM
From tastingtable.com
5/5 (43)Calories 1893 per servingCategory Dinner
CRABMEAT RAVIOLI | CUISINE TECHNIQUES - GREAT CHEFS
From greatchefs.com
WHAT SAUCE GOES WITH SHRIMP AND CRAB RAVIOLI? (13 …
From happymuncher.com
CREAMY LOBSTER RAVIOLI - SIMPLY HOME COOKED
From simplyhomecooked.com
CRAB RAVIOLI IN CREAMY TOMATO SAUCE
From campbellsfoodservice.com
50+ MUST-TRY RAVIOLI DINNERS | MYRECIPES
From myrecipes.com
CRAB RAVIOLI WITH CRAB SAUCE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
AGNOLOTTI WITH CRAB MEAT AND SHRIMP IN CLAM SAUCE - PBS
From pbs.org
10 DELICIOUS SAUCES THAT MAKE CRAB RAVIOLI EVEN MORE …
From cookindocs.com
10 BEST CLAM CRAB LINGUINE RECIPES | YUMMLY
From yummly.com
10 HEALTHY ITALIAN RECIPES UNDER 300 CALORIES | MYRECIPES
From myrecipes.com
CRABMEAT RAVIOLI WITH CLAM SAUCE - LUNCHLEE
From lunchlee.com
You'll also love