Michele Grgas Thomas The Triplicate

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

andfrac12; cup ricotta cheese

andfrac12; 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 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

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, 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.

Reach Michele Thomas, The Daily Triplicate's publisher, at

mthomas@triplicate.com, 464-2141, or stop by 9 a.m. to 4:30 p.m.

weekdays.

13987717