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Crab Ravioli in Spicy Cream Marinara

January 27th, 2010 | Pasta | Christi | No Comments

Warning! This is not a 30 minute meal and is as non-Rachel Ray as possible. Having said that, if you have some time on your hands and want to make something special for guests, or yourself, you have to try this…
If you absolutely have no time, you COULD use won-ton wrappers. But trust me, its not the same. The dough is satisfyingly chewy and really makes the dish. I did add a bit of salt in the dough itself to season it. Also remember to salt the pasta-boiling water.

1 cup imitation or real crabmeat, finely chopped
8 oz cream cheese, softened
1 tsp dried basil
1/8 tsp garlic salt
¼ cup green onion or chives, minced, optional

Mix thoroughly in medium bowl. (I usually use the electric mixer with the beater attachment). Chill for at least 20 minutes. Place about 1 teaspoon crab mixture on pasta dough square. (If you want you could use wonton wrappers. Otherwise, pasta dough recipe follows) Brush edges with water and edges to seal. Transfer to a flour-dusted baking sheet. Repeat until all of crab filling has been used.


Spicy Cream Marinara Sauce
1 TB each butter and oil
1 onion, finely diced
1 jalapeno, seeds and ribs removed, finely diced
1 can tomato paste (6 oz)
1 can of water (6 oz)
1 TB each dried basil and parsley
1 tsp sugar
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ cup sour cream

Melt butter and oil over medium heat. Add onions and jalapenos, sauté until onions are translucent but not browned, about 3-5 minutes. Add rest of ingredients except sour cream and simmer 5-10 minutes, until heated through and bubbly. Add sour cream, stir and turn heat to low. Cover until ready to serve.

Pasta dough
Adapted from foodnetwork

4 eggs
3 cups all-purpose flour, plus additional for dusting
1/2 cup water
1/2 tsp salt

In an electric mixer fitted with a dough hook, mix eggs, salt and water. Continue mixing and add all the flour; continue mixing until it forms a ball. Knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.

Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.

Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with water. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or finger, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.

Bring a large pot of salted water to boil. Keep sauce warm over low heat while you boil the ravioli. In batches of 8, drop ravioli into boiling water. Cook for 3 minutes, or until ravioli rise to the surface. With a slotted spoon, carefully transfer ravioli to sauce. Repeat until all ravioli are cooked. Sprinkle with parsley and serve.


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