This recipe is light and fragile. Good for an appetizer. I’ve used wonton wraps here rather than make my own pasta, but you can easily substitute. Make sure to roll the pasta as thin as possible since lightness is a key success to the recipe.
Crab and AsparagusRavioli
(Fresh Crab from Cowichan)
There are a few steps to the recipe, and making the ravioli is time consuming. If you make this for a special occasion or for guests they will surely appreciate it. Enjoy!
Crab and Asparagus Ravioli (4 servings, appetizer size)
2 cups loosely packed fresh crab meat. (or 1 dungeness crab)
Zest of 1 lemon
1 package, won ton wrappers
1 cup asparagus, peel stems , 1” slices
1 medium leek (white and light green part only), cleaned and sliced into 1”
½ hot red pepper, seeds and veins removed, chopped. (Optional)
1-2Tbsp extra virgin olive oil
Salt and Pepper to taste
1Tbsp fresh parsley, chopped
Egg white from 1 Egg.
Fresh Tomato Sauce (use your favorite Marinara sauce. This is my go-to Tomato Sauce recipe)
1 Spanish onion, diced
1 small carrot, grated
2Tbsp thyme leaves
2Tbsp extra virgin olive oil
2 garlic cloves, peeled and thinly sliced
1, 28oz can san marzano tomatoes, crushed. (don’t skimp on the tomatoes, it will make a difference)
Salt and pepper to taste.
To make the tomato sauce:
In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and cook 4-5 minutes until soft and translucent. Add the garlic and cook about 1-2 minutes, then add the carrot and thyme. Cook on low heat for 3-4 minutes longer, unitl carrots are soft.
Add the tomatoes and add a little salt and pepper. Bring to a boil then reduce heat and cook for 30 minutes. Cook 20 minutes with sauce cover slightly ajar, remove cover for last 10 minutes to thicken. Add final salt and pepper to taste. Set aside until needed.
You need about 11/2 cups of the sauce for this recipe. The remainder will keep in the fridge for 1 week or in the freezer for 6 months.
To make the Crab Ravioli
Remove crab from refrigerator and bring to room temperature (should take about an hour)
In a 12” sauté pan, or large frying pan, heat 2Tbsp extra virgin olive oil over medium heat. Add the leeks, asparagus, and hot pepper. Cook on low heat for 4-5 minutes until the leeks are translucent. Be careful not to brown the leeks. Remove from heat and let cool
In a large bowl, combine crab meat, zest of 1 lemon, leek/ asparagus mixture, parsley and salt and pepper. Toss gently until combined. Taste for seasoning.
Take two wonton wrappers and lay flat on a work surface. Brush the border of one wrapper with egg white mixture (in a small bowl, comgine egg white and 1Tbs water. Mix). Take 1Tbsp crab mixture and lay at center of wrapper. Take second wrapper and lay over the crab mixture, then firmly press to close the edges. Try to remove as much air from ravioli as possible. Place completed ravioli on a floured baking sheet. Repeat 16 times. For 4 guests you need 4 Ravioli each.
To Cook the Ravioli
Boil Ravioli For 2 Minutes
Put a large pot of water to boil, add large handful of salt.
Heat the tomato sauce in a sauté pan, or frying pan. (optional: add 2Tbsp cream to finish the sauce)
When water boils add 4 ravioli. Cook 2 minutes.
Gently Saute Ravioli In Tomato Sauce
Carefully remove ravioli with slotted spoon and put into sauté pan with tomato sauce. Swirl around to coat, then plate. Repeat for each serving. Depending on size of your pan, you can do 2 servings at a time.
- Sprinkle with parsley and serve.