Crab Stuffed Ravioli with Katie Hinton of Bellingham Pasta Co

Recipe by Katie Hinton, owner of Bellingham Pasta Co

Ingredients

Ravioli

• 1 unit of Bellingham Pasta Sheets

• 1 C Ricotta

• 1 C cracked crab

• Juice of 1 small lemon

• Lemon zest

• Salt & pepper

Sauce

• 3 T olive oil

• 2 T unsalted butter

• 1 t fresh tyme

• Juice of 1 small lemon

• Salt & pepper

• Fresh parsley for garnish

Directions

Make the Ravioli

Drain as must moisture from both the ricotta and crab.  Mix them, add yellow juice and zest. Salt and ground black pepper to taste.  Put in refrigerator.

Lay sheets on counter. Wipe off rice flour from sheet with a clean, slitty damp dish towel.

Make little ball with the crab mixture.  About the size of a cherry.

Place the ball on the pasta sheets. Take a wet finger and wet all four sides of the sheets.  Then fold the sheet over the ball. Crimp down around the filling, making sure to get all the air out.  Air will make the ravioli explode in the water.

Push down on all four sides, make a very tight seal.  Cut around and crimp with a fork or pasta crimper.

But in the fridge for at least an hour before cooking.

Boil a large pot of water and salt it like the sea.

The raviolis will take about 3 mins to cook.  Once they are floating at the top of the pot they are done.

Make the Sauce

Saute olive oil and unsalted butter until you smell a nutty fragrance. Don’t burn… Start over if you do. Add fresh thyme and lemon juice. Season with salt and ground pepper.

After the raviolis are cooked scoop them up with a slotted spoon and place them in the brown butter sauce.  Mix them gently coating the raviolis with the sauce.

Garnish with fresh Italian parsley.

These raviolis are also great pan fried.