Crab & Shrimp Ravioli With Saffron Cream Sauce
photo by Foody McSnootypants
- Ready In:
- 2hrs 20mins
- Ingredients:
- 26
- Yields:
-
24 Ravioli
- Serves:
- 4
ingredients
-
Pasta
- 1 1⁄2 cups all-purpose flour
- 4 large egg yolks, reserve whites in a cup
- 1⁄2 teaspoon sea salt
- 1 teaspoon olive oil
- 2 -3 tablespoons water
- 4 tablespoons flour, for dusting
-
Filling
- 16 ounces ricotta cheese (Homemade Rich Fresh RICOTTA Cheese)
- 1 cup lump crabmeat
- 20 large shrimp, raw, deshelled
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1⁄2 cup fresh parmesan cheese
- salt & pepper
- 1 teaspoon thyme
-
Sauce
- 2 tablespoons butter
- 1 1⁄2 tablespoons flour
- 1⁄4 teaspoon saffron, soak in 1 T water for 2 hours
- 2 shallots or 1/4 medium onion, finely chopped
- 1 1⁄2 cups chicken stock
- 3 garlic cloves, minced
- 1 cup dry white wine
- 3⁄4 cup heavy cream
- salt & pepper
- 1⁄2 cup lump crabmeat
- 1⁄4 cup fresh parmesan cheese (to garnish)
- 1 tablespoon parsley (to garnish)
directions
- 1. Prepare ricotta cheese. Refrigerate.
- 2. On a clean surface, make a mound with flour and create a well in the middle for the eggs.
- 3.Pour egg yolks into the well of flour, along with olive oil, salt and water.
- 4. Gradually beat flour towards the middle until all flour is incorporated into eggs. Add up to 3 additional tablespoons of water if too dry.
- 5. Knead dough for 10 minutes until dough is smooth and elastic.
- 6. Wrap ball of dough in plastic. Rest 30 minute.
- 7. Prepare filling while dough rests.
- 8. Sautee shrimp with butter and garlic until cooked.
- 9. After shimp is cooked, remove shrimp,.
- 10. Mix cooked butter and garlic with ricotta.
- 11. Chop shrimp into 1/4" pieces & mix with ricotta.
- 12. Add all other filling ingredients and stir until mixed together.
- 13. Cut dough in half.
- 14. On floured surface, roll dough to make a thin sheet (about 1/16" thick).
- 15. Cut rounds using a 3-4" cookie cutter or the top of a glass.
- 16. Brush the edge of each round with reserved egg white.
- 17. Fill each round with about 1 T heap of filling.
- 18. Fold over and pinch shut, making sure the pasta is completely sealed.
- 19. Bring 4 quarts of salted water to a boil.
- 20.In a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
- 21. Dust in 1 1/2 T flour to create a "roux".
- 22. Add wine and reduce 2-3 minutes.
- 23. Add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
- 24. Boil ravioli 3-5 minutes until done. Gently remove and add to sauce.
- 25. Lightly toss ravioli in sauce until coated.
- 26. Serve topped with fresh parmesan and parsley.
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Reviews
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I'm not sure why this recipe has overwhelmingly positive reviews. There are several things wrong with it. First, not enough pasta. I've made my own for years, and I could tell right away that the stated quantity was going to be insufficient (plus a waste of egg whites). I made my usual pasta recipe of 2 1/2 cups of flour and 4 large eggs (no oil, water, or salt). Then, when all the ravioli were made, I still had about 1/2 cup of filling left. There's no need to separate the shrimp from the butter and garlic when removing them from the pan. For food safety (and as in other ravioli recipes), the pan contents should be cooled to room temperature ASAP (put on plate to increase surface area then in fridge, or in bowl nested in larger container of ice water). Then mix in the other filling ingredients. By the way, I chopped the shrimp BEFORE cooking it. I wouldn't have to handle buttery, garlicky shrimp. Little pieces have more surface area and, therefore, more flavor. It's also faster and easier to make sure the shrimp is cooked through. Saffron should be soaked in hot stock or water for five minutes. There's no need to wait two hours. The filling measurement per ravioli is way too large if you're folding them into half moons (your photo shows it round or unfolded). From my experience, one TEASPOON is perfect for a folded ravioli from a three-inch circle. One TABLESPOON (not heaping) is perfect for the unfolded version. I got 28 unfolded, three-inch ravioli from this recipe with my aforementioned batch of pasta, which I ran through a Cuisinart pasta machine. Remember, I still had some uncommitted filling left. The sauce was too thin and a bit bland, although the saffron was about right. If I make this again, I would double the amount of butter and flour to increase the thickening agent, decrease the amount of stock, blend in Parmesan cheese, or add both the wine and stock then reduce. There needed to be proportionally more crab, so another 1/2 cup was perfect. Finally, despite adding salt and freshly ground pepper, the sauce seemed dull. A teaspoon of lemon juice brightened things up and always goes well with seafood. The last point is about sealing the ravioli. I always apply water, not egg white, with a brush. I really like using a three-inch cookie cutter and sealer. But you can do the job with fingers and a fork (to get a better seal and aesthetics). After adjustments, my wife and I really liked the end result. But that came despite this recipe's inaccuracies.
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This turned out excellent (even though the photo I got was not for a serving that was plated well) We had it as the third course of a dinner party. The pasta was very simple to make from scratch - the key I think was kneading it assertively for about 15 minutes and then letting it rest. I rolled the pasta as thin as I could get it on a flat surface with a rolling pin ...this experience makes me want to take a look at pasta rollers. The recipe make a lot more filling that I could get into the ravioli so I recommend you double the pasta amount and you should get about 48 pieces from the filling. All of our guests really enjoyed this dish paired with an Oregon Pinot Grigio.
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This was wonderful!!!! I didn't make my own pasta, instead used Wonton Wrappers and I also used store bought ricotta. I did add into the filling sauted onions and muchrooms. The recipe makes enough to freeze a bunch, so a quick delicious leftover will be wonderful!!!!<br/>One of my favorite recipes ever!