Crab Ravioli in Creamy Sun-Dried Tomato Sauce
Ingredients:
For the Ravioli (or use store-bought if preferred):
2 cups all-purpose flour
3 large eggs
1 tbsp olive oil
Pinch of salt
Crab Filling:
1 cup fresh crab meat (picked over for shells)
1/2 cup ricotta cheese
2 tbsp grated Parmesan
1 tsp lemon zest
Salt and pepper to taste
For the Sauce:
1 tbsp butter
1 garlic clove, minced
1/4 cup chopped sun-dried tomatoes (in oil, drained)
3/4 cup heavy cream
1/4 cup grated Parmesan
Salt and pepper to taste
1–2 tbsp orange juice (for the drizzle)
Fresh thyme sprigs (for garnish)
Instructions:
Make the Pasta Dough:
On a clean surface, mound the flour and make a well in the center. Add eggs, olive oil, and salt.
Gradually incorporate the flour until a dough forms. Knead for 8–10 minutes until smooth. Wrap and rest for 30 minutes.
Prepare the Filling:
In a bowl, mix crab meat, ricotta, Parmesan, lemon zest, salt, and pepper. Chill until ready.
Assemble Ravioli:
Roll out the pasta dough into thin sheets. Place teaspoons of filling on one sheet, cover with another, and seal around the edges.
Cut into ravioli shapes and press edges with a fork or ravioli cutter. Boil in salted water for 3–4 minutes until they float.
Make the Cream Sauce:
In a pan, melt butter and sauté garlic for 1 minute.
Add sun-dried tomatoes and cook briefly. Pour in cream, bring to a simmer, and stir in Parmesan.
Season with salt and pepper. Simmer until slightly thickened.
Prepare Orange Drizzle:
Mix 1–2 tbsp of the sauce with a bit of orange juice to create a vibrant drizzle.
Plate and Serve:
Toss the ravioli gently in the creamy sauce. Plate and drizzle the orange-tinted sauce around the edges.
Garnish with fresh thyme sprigs and let a few sauce splashes stay on the plate for a rustic feel.