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Updated 6:35pm - Dec 22, 2014

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From the Publisher's Desk: A perfect dinner for your Valentine

The delicious finished product fit for a romantic night in.
The delicious finished product fit for a romantic night in.
Rick insists on taking me out on Valentine’s Day. He’s such a romantic! I decided to surprise him with an early Valentine’s dinner Sunday evening.

I had just seen a recipe for crab ravioli in Martha Stewart’s most recent Living magazine. I took her suggestions and incorporated a few of my preferences and the result is a pretty easy dish that doesn’t take long to prepare and tastes like something from a 5-star restaurant!

We had half a fresh Dungeness crab left over from Saturday night’s dinner and that was just the right amount of crab meat for two generous portions of 10 raviolis each. We had a green salad with dinner and some biscotti for dessert.

Crab Ravioli


½ cup ricotta cheese


½ cup crab meat (body meat is fine)


Coarse salt and freshly ground pepper

Red-pepper flakes


Package of wonton wrappers


1 egg, lightly beaten for egg wash

 For the sauce


Extra virgin olive oil


Several cloves minced garlic (to taste)


Italian parsley (about 2 tablespoons)


Truffle oil (to drizzle)


Parmesan cheese freshly grated.


 Make the filling with crab meat, ricotta cheese, salt, pepper and red-pepper flakes. Crab and ricotta are both rather bland, so be generous with your seasonings according to your own taste. I used about ¼ tsp salt, 1/8 tsp pepper and a couple of pinches of the pepper flakes, but could have used a little more.

Put wonton wrapper on a cookie sheet dusted with flower. Put a teaspoon of the filling on each one. Brush the egg wash around the edges and top each with another wrapper, pressing around the edges to seal. I made 20 raviolis total. Cut out circles using a biscuit or cookie cutter.

Bring a large pot of salted water to a boil. Very gently place the raviolis in the water (two batches work best) and cook until they rise to the top, 2–3 minutes.

Meanwhile sauté minced garlic in about ¼ cup of olive oil. Add parsley and continue to simmer gently. Transfer ravioli to plates using a slotted spoon. Top with any extra crab meat you have. Drizzle with the olive oil mixture, sprinkle with some parmesan cheese then drizzle with a little truffle oil.

Reach Michele Thomas, The Daily Triplicate’s publisher, at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it , 464-2141, or stop by 9 a.m. to 4:30 p.m. weekdays.

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