Ravioli with Crab Meat and Cream Sauce
Pasta and Pizza • Italian
Description
Ravioli with crab meat and cream sauce
Ingredients
- Wheat Flour 15 oz
- Water 1 tablespoon
- Chicken Egg 3 pieces
- Canned Crabs 2 cans
- Butter 0 oz
- Thyme 1 stalk
- Onion ½ heads
- Port Wine 0 fl oz
- Mascarpone Cheese Unagrande 5 oz
- Olive Oil 1 tablespoon
- Grated Pecorino Pepato Cheese 0 oz
- Saffron ½ spoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Combine the flour and salt, create a mound, and make a well in the center. Crack in three eggs, add water, and use a fork to mix them with the flour. Knead the dough for about fifteen minutes, cover with plastic wrap, and let it rest for thirty minutes to an hour.
Step 2
Finely chop the onion and sauté it in one teaspoon of olive oil. Add the crab meat and simmer, then pour in the alcohol and cook for five minutes. Strain the mixture through a sieve and chop it finely.
Step 3
For the sauce, heat the mascarpone, butter, and Parmesan in a skillet, seasoning with salt and pepper. Soak the saffron in two tablespoons of water for fifteen minutes, then strain it. Add the saffron water to the sauce and stir. Add the casonsei to the skillet and simmer for one to two minutes.
Step 4
Roll out the dough using a pasta machine, cut out circles with a diameter of 5 cm, place the filling in the center of one circle, cover it with a second circle, press around the edges, and make a pinch in one spot on the outer edge of the circle.
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