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.
andfrac12; cup ricotta cheese
andfrac12; cup crab meat (body meat is fine)
Coarse salt and freshly ground pepper
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 andfrac14;
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
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, 2andndash;3 minutes.
Meanwhile sautandeacute; minced garlic in about andfrac14; 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.
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