Description
Delight in homemade crab ravioli served with a luxurious saffron and dill butter sauce. This recipe combines fresh pasta dough filled with succulent crab and ricotta, cooked to perfection and finished in a fragrant saffron-infused sauce, creating an elegant and flavorful Italian-inspired dish perfect for special occasions or a gourmet weekday meal.
Ingredients
Scale
Pasta Dough
- 1 Egg + 1 Egg yolk
- 135g (1 Cup + 1 Tbsp) “00” Flour
Filling
- 145g (100g Drained Weight) Tin Crab Meat
- 75g (¼ Cup) Ricotta Cheese
- Dash White Pepper
- ¼ teaspoon Coarse Sea Salt
- 3 tablespoon Fresh Dill (finely chopped for filling)
Saffron Sauce
- 35g (2 Tbsp) Butter
- 1 Small (15g) Shallot (finely diced)
- 100ml (⅓ Cup + 1 Tbsp) White Wine
- Pinch Saffron
- 3 tablespoon Fresh Dill (finely chopped for sauce)
Instructions
- Make the Pasta Dough: Pile the flour on a work surface and form a well in the center. Crack the eggs into a bowl and lightly whisk them. Add the eggs to the flour well and use a fork to incorporate the flour gradually. When the mixture thickens and won’t run, knead with your hands until a smooth, silky dough forms, about 10-15 minutes. Wrap in cling film and refrigerate for 30 minutes.
- Prepare the Filling: Drain the tinned crab meat well and combine it in a small bowl with ricotta cheese, white pepper, coarse sea salt, and finely chopped dill. To reduce moisture, line another small bowl with kitchen paper, add the filling, and set aside for up to 20 minutes before filling the pasta.
- Prepare the Sauce Ingredients: Peel and finely dice the shallot. Finely chop the dill for the sauce.
- Roll Out the Pasta: Divide the dough in half and wrap one half. Using a pasta machine, start rolling the dough at the widest setting, passing it 3-4 times while folding to fit through. Reduce thickness gradually, passing 2-3 times at each setting without folding, achieving a very thin sheet. Repeat with the other half.
- Assemble the Ravioli: Dust a ravioli mold lightly with flour and place a pasta sheet over it. Spoon the filling carefully into cavities without overfilling to avoid lumps or trapped air. Moisten the exposed edges with water and lay a second pasta sheet over the filling, pressing gently. Use the mold’s rolling pin to seal and cut the ravioli. This recipe yields approximately 18 ravioli with the mentioned mold. Set aside.
- Cook the Ravioli: Bring a large saucepan of well-salted water (½ tablespoon salt per 2 liters) to a boil. Add ravioli and cook for 90 seconds, then drain carefully.
- Prepare the Saffron Sauce: Heat a frying pan over medium-low heat and melt the butter until it foams gently. Add the diced shallot and cook for 3-4 minutes until softened but not browned. Increase heat to medium, pour in the white wine, and reduce by half. Stir in saffron and chopped dill.
- Combine Ravioli and Sauce: Add the drained ravioli to the sauce pan and toss gently to coat for 15-30 seconds, ensuring they are well coated and heated through.
Notes
- Making homemade ravioli may seem complex, but with patience and practice, you can master this elegant dish in about an hour.
- Ensuring the crab and ricotta filling is not too wet by draining and using kitchen paper is key to preventing soggy ravioli.
- Use “00” flour for the pasta dough to achieve a delicate, silky texture.
- If you don’t have a ravioli mold, you can use a fork to seal the edges, but be careful not to trap air pockets.
- Adjust salt in the sauce and filling to your taste as crab and cheeses can vary in saltiness.
Nutrition
- Serving Size: 1 serving
- Calories: 339
- Sugar: 2g
- Sodium: 684mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 283mg
