Servings: 2 About 15 Ravioli's
Ingredients
Pasta
- 2 Eggs
- 1 Cup Sifted All Purpose Flour
- 1 tbsp Olive Oil
- 1 tsp Salt
- Semolina Flour For Dusting
Filling
- 1 Green Onion
- ¼ Chopped Medium Sized Onion
- ¼ Diced Green Pepper
- 2 Cloves Minced Fresh Garlic
- 1 tbsp Heavy Cream
- 1 tbsp Dijon Mustard
- 1 tbsp Mayonaise
- 3 Saltine Crackers
- ½ Juiced Lemon
- ¼ Cup Chopped Fresh Italian Parsley
- 8 oz. Jumbo Lump Crabmeat
Instructions
Filling
- To start, heat a drizzle of olive oil in a medium-sized saucepan. Sauté green onion, 1/4 cup of chopped green pepper, 2 garlic cloves, and 1/4 cup of chopped onion until the onions are light brown and the peppers are softened. Be careful not to burn the garlic, as it can lose its flavor.
- In a large mixing bowl, combine the sautéed vegetables with 1 tablespoon of heavy cream, 1 tablespoon of Dijon mustard, 1 tablespoon of mayonnaise, the juice from 1/2 lemon, and 1/4 cup of chopped Italian parsley. Mix thoroughly.
- Next, crush 3 saltine crackers and gently fold them into the mixture. The crackers will absorb the flavors from the other ingredients.
- Finally, very gently fold in the 8 oz lump crabmeat, being careful to keep the lumps intact. This will result in a richer filling with a better texture, ensuring the lumps are just coated with the other ingredients.Set aside in the refrigerator while we make the dough
Pasta
- Let's begin by sifting 1 cup of all-purpose flour. Create a mound of flour, make a well in the center, and add the 2 eggs. Start by whisking the eggs with a fork or a whisk, allowing the flour to gradually mix in with the eggs. Once it forms a manageable dough, dust your work surface with semolina flour and start kneading the dough ball. Continue this process until the dough is no longer sticky. Add more semolina to the surface as needed. Then, cut the ball in half and roll out the top and bottom of your ravioli
- Next, take your rolling pin, dust it with semolina, and roll and flip the dough until it's 2-3 mm thick. Some modern chefs use a machine, and that's fine, but I prefer the old-school method. You can reference the video for more details.
- Place about a tablespoon of filling about 2 inches apart from each other. Cover with the other sheet of pasta, then pinch and cut as shown in the video. Let the ravioli air dry on a cooling rack for at least 30 minutes. Boil a large pot of salted water with a little oil.
- Cook the ravioli for 4-5 minutes, then serve with your favorite sauce. Enjoy! Be sure to check out my recipes for Marinara or Basil Cream Sauce that go perfectly with your newly made ravioli.
Video
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