Best Crab And Spinach Ravioli Recipes

CRAB AND SPINACH RAVIOLI

Steps:

• In a small pan, melt the butter and sauté the shallot for a few minutes until soft and tender. Transfer the shallot to the bowl of a food processor. Add the fresh spinach too and blend until the spinach and shallot are very finely pulsed. Transfer to a bowl, and fold in the ricotta until well combined. Then fold in the lump crab meat gently (you want the lumps of crab meat left whole). Season to taste with salt and pepper. Place a heaping teaspoon of filling in the center of each wonton wrapper. Using a little egg wash, dampen the edges of the wonton wrapper and then fold them over and pinch the edges. Bring a saucepan of salted water to a simmer (not a crazy rolling boil). Gently lower the ravioli into the water and simmer for about 1 ½ minutes. Remove with a slotted spoon, taking care to try and let the extra water drain off of the ravioli. Transfer them to their serving dish. While the ravioli is simmering, add the chili and oil to the same small pan and place over medium heat. Squeeze the juice of one lemon into the pan and swirl to combine the lemon juice and oil. Cook until hot and simmering, a couple of minutes. When the ravioli is on the plate, pour the hot oil over the ravioli, dispose of the dried chili and serve immediately with a wedge of fresh lemon.

SPINACH AND RICOTTA RAVIOLI TOPPED WITH ASPARAGUS AND TOMATO SAUTé WITH FRESH CRAB AND PARMESAN

Steps:

• Cook the ravioli in salted water, per instructions. Drain ravioli reserving 3 tablespoons of pasta water.
• While the ravioli is cooking, heat two tablespoons of olive oil in a large sauté pan over medium heat. Add the asparagus and grape tomatoes along with the crushed red pepper flakes then cook, stirring occasionally, for 4-5 minutes, until the asparagus is crisp tender and the tomatoes are ready to burst. Add the minced garlic, remaining olive oil, and butter. Toss to mix well then gently add the cooked & drained ravioli to the pan along with a few tablespoons of pasta water; season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl then top with shredded Parmesan, toasted pine nuts, and fresh basil. Serve immediately. Enjoy.

CREAMY RAVIOLI WITH CRAB AND SPINACH

Steps:

• Over medium heat, saute garlic in oil, add stock and simmer until reduced by half. Add in cream and parmesan, stirring until cheese melts. Cook pasta according to directions,. Add ravioli and crab to suace and heat through, Blanch tomatoes in boiling water for 1 minute and then plunge into cold water. Peel skils off, cut in half and de-seed. Chop tomatoies and spoon on top of each serving of ravioli. Alternatively by can of diced tomatoes and drain very well. Garnish with parmesan.