Crab Ravioli w/Zucch-White Bean Sauce

Written By David Oloroso

Ingredients

  • Filling

    • Packaged crab meat~8oz

    • Goat cheese (1 small package - 4oz)

    • Ricotta (4oz)

    • 1 small Shallot

    • Parsley

    • Dill

  • Ravioli

    • All purpose flour ~100g per person

    • Eggs ~1 per person

  • Sauce

    • 1 Zucchini

    • 1 can Cannellini beans

    • 1 head roasted garlic

  • Old Bay Lemon Butter

    • Butter

    • 1 Lemon

    • Old Bay seasoning

  • Garnish

    • Prosciutto

    • Fresh Basil

Steps

1) Mix 4oz goat cheese and 4 oz ricotta cheese with crab meat, dill, parsley and finely diced shallot

2) Pre-heat an oven to 375F, take your head of garlic and wrap it in aluminum foil and drizzle olive oil over and place in the oven for about an hour or until fragrant.

3) Skin and roughly chop the zucchini, saute in pan for about 7-10 minutes on medium high.

4) Combine zuccini, cannelinni beans with juice, and garlic into a blender and blend adding a splash of water if needed to reach desired consistency

5) After your garlic is roasted, add the prosciutto to the oven on a parchment lined tray for about 15-20 minutes, and set aside until later

6) I’m not going to tell you how to make fresh pasta. Here’s how you do it. If you’re not up for the challenge cut your losses now and try something else.

7) Prep a bowl of egg wash by beating an egg into a small bowl and have a basting brush available to apply. If you don’t have a basting brush use a spoon and your finger?

8) Place your filling on your pasta sheet spacing them out about 2 inches apart

9) Brush on your egg wash around the perimeter of the pasta sheet and inbetween filling liberally

10) Place second pasta sheet over the first and the filling and press down ensuring to not leave any air gaps in the filling pockets

11) Use a ravioli cutter, to cut out the ravioli or use a knife and a fork to crimp?

12) Cook the ravioli for about 3 minutes

13) Combine sauce, ravioli in a large frying pan

14) Melt butter, add the zest and juice of the lemon, and as much Old Bay as you want but enough to change the color of the melter butter to a slight orange tint

15) Combine everything onto a dish, drizzle the butter on top, garnish with fresh torn basil and crispy prosciutto chips

David Oloroso
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“Eat your Greens”