Pasta: Crab ravioli with Creme Fraiche and Basil
Creme fraiche tastes something like sour cream, but with a more subtle and interesting flavor. French and domestic brands are widely available, but it is easy to make at home
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Yield: 6 Servings Ready in 45 minutes
10 people trying soon
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|5 TablespoonsExtra-virgin Olive oil|
|7 eachGreen (spring) Onions including tender green parts; Thinly sliced|
|2 clovesgarlic; minced|
|1 poundcrab; fresh cooked, picked over for shell fragments|
|Pepper; freshly ground|
|1 Lemon; Grated zest and Juice of|
|1 pinchCayenne pepper|
|1/2 cupricotta cheese|
|1/4 cCreme fraiche; plus 1 tablespoon|
|10 leavesbasil leaves; Finely chopped, plus fine shreds for garnish|
|1 poundPasta sheets; fresh|
|1 tablespoonbutter; unsalted|
|4 large tomatoes; peeled and seeded, then finely diced|
|splashdry white wine|
Pasta: Crab ravioli with Creme Fraiche and Basil Preparation
In a large frying pan over medium heat, warm 3 tablespoons of the olive oil. Add half of the green onions and saute until softened. 3-4 minutes. Add half of the garlic and saute for 1 minute. Add the crabmeat and cook until just heated through, about 1 minute. Add salt and black pepper to taste, two-thirds of the lemon zest and all of the juice, and the cayenne. Transfer to a bowl. Add the ricotta, the 1/4 cup creme fraiche, and the chopped basil. Taste and adjust the seasoning. Mix well, cover and refrigerate for at least 1 hour or up to 24 hours.
Using the pasta sheets and the crab mixture, prepare the ravioli and lay them out on floured baking sheets.
Bring a large pot of water to a boil. Meanwhile, in a large frying pan over medium heat, melt the butter with the remaining 2 tablespoons olive oil. Add the remaining green onions and saute until they begin to soften, 3-4 minutes. Add the remaining garlic and saute for 1 minute, not letting it color. Add the tomatoes and salt and black pepper to taste, and cook just until the tomatoes begin to release their juices, about 5 min. Add the white wine and boil for 1 minute. Reduce the heat to low, add the 1 tablespoon creme fraiche and the remaining lemon zest, and cook the sauce for 1 minute. Taste and adjust the seasoning.
Generously salt the boiling water, add the ravioli, and cook until tender, 30 seconds-3 minutes, depending on the freshness of the pasta (unless you have a huge pot, you will probably need to do this in 2 batches). Using a skimmer, transfer to paper towels to drain briefly. Put the ravioli in a warmed large, shallow bowl. Pour the sauce over the ravioli and scatter shredded basil on top. Serve immediately.
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