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.
For the sauce
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.