Crab Ravioli with Saffron Cream Sauce
1 batch homemade pasta dough
1 pound lump crab meat
1 cup (8 oz) ricotta cheese
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
3 scallions, chopped
salt and pepper
Italian parsley, chopped, for garnish
Making of the sauce
4 tablespoons butter
1/2 cup chicken stock
1 cup heavy cream
pinch of saffron (5 or 6 threads)
1 Tbsp flour
1/4 cup Parmesan cheese, shredded
2 tsp tomato paste
Method of making the Ravioli
- On floured surface or using a pasta roller, roll dough out to make a thin sheet (about 1/16″ thick). Gently press ravioli stamp or edge of a glass into the pasta dough to make outlines. Fill each ravioli with about 1 tablespoon of filling. Roll out another sheet of pasta, and place on top of the other sheet, pressing down around the filling. Cut the ravioli using a stamp or glass – pressing on edges to make sure they are sealed well. Place on jelly roll pan lined with wax or parchment paper.
- For the sauce, melt butter in large saucepan. Add the flour, and whisk for a couple minutes to form a light roux. Slowly add in the chicken stock, and heavy cream – whisking constantly until thickened. Add the saffron, and reduce heat to low, stirring occasionally for 10 minutes. Add the Parmesan cheese, and tomato paste – stir to combine. Season to taste with salt and pepper.
- Bring 4 quarts of salted water to a boil. When boiling, drop ravioli in and cook for about 4 minutes. Reserve 1/2 cup pasta water in the event the simmering sauce is too thick.
- Drain pasta and gently toss with the sauce. Sprinkle with chopped parsley and serve.
Please Note
You Can give other shape as well if you want to do the twist with this variation, this is just an idea, you can do any other stuffing as well. enjoy this fabulous dish with you loved ones.
Chefs Nectar 