Recipe ingredients
- Crabmeat filling:
- 1/4 cup olive oil
- 1 yellow onion, small dice
- 1 summer squash, small dice
- 1 zucchini, small dice
- 2 teaspoons mixed fresh herbs
- 1 pound lump crabmeat, remove all shells
- 1/2 cup dried bread crumbs
- 1 bunch green onions
- Salt and white pepper to taste
- Ravioli pasta:
- 4 pounds semolina flour
- 1 pound all-purpose flour
- 1 tablespoon salt
- 6 eggs and enough water to total 16 ounces liquid
- Lemon basil butter sauce
Recipe method
- Crabmeat filling:
- Heat olive oil in saucepan over medium-high heat.
- Add yellow onion and cook until translucent, about 5 minutes.
- Add squash and zucchini, cook 5-7 minutes.
- Add salt, white pepper, mixed herbs and green onions.
- Cook additional 5 minutes.
- Remove mixture from heat, pour into colander to drain all liquid.
- Once mixture has cooled, add crabmeat and bread crumbs.
- Season to taste.
- Ravioli pasta:
- Combine all ingredients and use pasta maker, if no machine available roll out dough to desire thickness and cut into two even sheets.
- Lightly egg wash the bottom sheet and then place balls of filling 2 1/2 inches apart.
- Cover filling with the remaining sheet of pasta and cut into equal squares.
- Use your fingers to press edges together and place on cornmeal dusted cookie sheet.
- Sprinkle ravioli with cornmeal and proceed to cooking instructions.
- Place ravioli in boiled salted water and cook for 3 1/2 to 4 minutes. Drain.
- Toss cooked raviolis in lemon basil butter sauce and serve immediately.
Other pasta recipes:
Crabmeat ravioli recipe
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