CRAB & SHRIMP RAVIOLI WITH SAFFRON CREAM SAUCE

Crab & Shrimp Ravioli With Saffron Cream Sauce image

A delicious dish! I make it with homemade ricotta and homemade pasta but you could cut corners by using storebought ricotta and pasta sheets and it would still be great. Its full of flavor without being too heavy and the lightness of the saffron cream sauce really lets the flavor of the crab and shrimp be the star of the dish. An instant favorite!

Provided by mikey1083

Time 2h20m

Yield 24 Ravioli, 4 serving(s)

Number Of Ingredients 26

Ingredients

1 1/2 cups all-purpose flour
4 large egg yolks, reserve whites in a cup
1/2 teaspoon sea salt
1 teaspoon olive oil
2 -3 tablespoons water
4 tablespoons flour, for dusting
16 ounces ricotta cheese (Homemade Rich Fresh RICOTTA Cheese)
1 cup lump crabmeat
20 large shrimp, raw, deshelled
2 tablespoons butter
3 garlic cloves, minced
1/2 cup fresh parmesan cheese
salt & pepper
1 teaspoon thyme
2 tablespoons butter
1 1/2 tablespoons flour
1/4 teaspoon saffron, soak in 1 T water for 2 hours
2 shallots or 1/4 medium onion, finely chopped
1 1/2 cups chicken stock
3 garlic cloves, minced
1 cup dry white wine
3/4 cup heavy cream
salt & pepper
1/2 cup lump crabmeat
1/4 cup fresh parmesan cheese (to garnish)
1 tablespoon parsley (to garnish)

Steps:

1. Prepare ricotta cheese. Refrigerate.
2. On a clean surface, make a mound with flour and create a well in the middle for the eggs.
3.Pour egg yolks into the well of flour, along with olive oil, salt and water.
4. Gradually beat flour towards the middle until all flour is incorporated into eggs. Add up to 3 additional tablespoons of water if too dry.
5. Knead dough for 10 minutes until dough is smooth and elastic.
6. Wrap ball of dough in plastic. Rest 30 minute.
7. Prepare filling while dough rests.
8. Sautee shrimp with butter and garlic until cooked.
9. After shimp is cooked, remove shrimp,.
10. Mix cooked butter and garlic with ricotta.
11. Chop shrimp into 1/4" pieces & mix with ricotta.
12. Add all other filling ingredients and stir until mixed together.
13. Cut dough in half.
14. On floured surface, roll dough to make a thin sheet (about 1/16" thick).
15. Cut rounds using a 3-4" cookie cutter or the top of a glass.
16. Brush the edge of each round with reserved egg white.
17. Fill each round with about 1 T heap of filling.
18. Fold over and pinch shut, making sure the pasta is completely sealed.
19. Bring 4 quarts of salted water to a boil.
20.In a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
21. Dust in 1 1/2 T flour to create a "roux".
22. Add wine and reduce 2-3 minutes.
23. Add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
24. Boil ravioli 3-5 minutes until done. Gently remove and add to sauce.
25. Lightly toss ravioli in sauce until coated.
26. Serve topped with fresh parmesan and parsley.