No fresh crab? No problem, canned crab meat works well here, too. This version was made at home by Dave Ehreth, the CEO of Sonoma Brinery
1/2 lb egg pasta dough rolled out to #7 thickness in sheets
Corn or potato starch
1/2 lb picked Dungeness crab or canned lump crab
3/4 cup ricotta cheese
1/2 cup chopped artichoke hearts
1/2 tsp Old Bay seasoning
1 1/4 tsp If & When Bay Leaf Black Pepper Preserved Meyer Lemon Paste
Salt to taste
32 oz can San Marzano Tomatoes
3 cloves garlic, finely minced
1/4 cup finely chopped fresh basil
1 TBS sherry vinegar
1 tsp sugar
3 TBS extra virgin olive oil
3 TBS butter
1/3 cup vodka
1 cup heavy cream
Basil and Leaf Parsley chiffonade as garnish
- Combine all of the filling ingredients in a bowl. Once mixed, cover and place in refrigerator.
- For the sauce, add olive oil to a medium saucepan or skillet. When warm, but not smoking, add garlic and sauté until translucent. Add the tomato sauce, basil, sherry vinegar and sugar and cook over medium heat for 15 minutes, stirring occasionally. Set aside.
- Roll out pasta into 2” strips, moving up in the pasta roller settings to #7. Roll out a second pasta strip to 2 1/2”, moving up in the pasta roller settings to #7. Lay out the pasta strips on a flat working surface.
- Crack egg into a small bowl. Whisk until whites and yolk are completely mixed.Using a pastry brush, paint one side of each of the two strips with the egg mixture. Using the narrow strip (2”), place 2 tsp of the crab mixture in the center of the first 1 1/2" of the strip. Repeat down the narrow strip.
- Take the wider strip (2 1/2”) and cover the narrow strip, egg sides of the pasta facing each other. Carefully press the top sheet over the bottom sheet in between each pile of crab mixture. Seal one edge of the strip by pressing the dough together with your fingers. Press the other edge to seal making sure to get as much air out of the center as possible.
- Cut apart individual ravioli, leaving space between the crab filling and the edge of the pasta.
- Prepare a small sheet pan or plate with a dusting of corn or potato starch Powder the cut ravioli with starch. Place them on the plate and dust the tops of the ravioli with more starch. Cover with plastic and repeat until the crab filling is gone. Place the covered ravioli into the refrigerator.
- Bring a large pot of generously salted water to boil.
- Return the sauce to medium heat. Add vodka, butter and cream to the sauce.
- Gently cook the sauce while the ravioli cook. When the pot of water comes to a boil, add ravioli. Cook pasta for 3 minutes or until tender.
- To serve, put a layer of sauce on the plate. Add ravioli and top with more sauce. Sprinkle with basil and parsley. Serve warm.
You won’t believe how good your lemon paste is! It adds a flavor reminiscent of a lemon flower to the very subtle taste of the crab. A match made in heaven. Both the crab and the artichoke are accentuated by this type of flavor combination.
-Dave Ehreth, CEO, Sonoma Brinery
Image - Sarah Scarpa