Pasta: Crab ravioli with Creme Fraiche and Basil

Pasta: Crab ravioli with Creme Fraiche and Basil

Ready in 45 minutes

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

Top-ranked recipe named "Pasta: Crab ravioli with Creme Fraiche and Basil"


Ingredients

Are you making this? 
5 Tablespoons Extra-virgin Olive oil
7 each Green (spring) Onions including tender green parts; Thinly sliced
2 cloves garlic; minced
1 pound crab; fresh cooked, picked over for shell fragments
Salt
Pepper; freshly ground
1 Lemon; Grated zest and Juice of
1 pinch Cayenne pepper
1/2 cup ricotta cheese
1/4 c Creme fraiche; plus 1 tablespoon
10 leaves basil leaves; Finely chopped, plus fine shreds for garnish
1 pound Pasta sheets; fresh
1 tablespoon butter; unsalted
4 large tomatoes; peeled and seeded, then finely diced
splash dry white wine

Original recipe makes 6 Servings

Servings  

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.

Credits

Added on Award Medal
Verified by horikor
Calories Per Serving: 472 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Pasta: Crab ravioli with Creme Fraiche and Basil. Be the first to review it!

I'd rate it:


sign in to add your comment

Tags

There are no tags on this recipe. Log in to add tags.


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free