Bacco`s Crabmeat Ravioli Recipe
Submitted by: Lizzie
Ready in: < 30 minutes
Difficulty: 4 (1=easiest :: hardest=5)
Serves/Makes: 5
Related Categories:
--B - Copy Cat Restaurant Recipes
--Ravioli Recipes
Ingredients:
***Crabmeat Filling:***
1/4 cup Olive Oil
1 Yellow Onion, small dice
1 Summer Squash, small dice
1 Zucchini, smll 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 of liquid
***Lemon Basil Butter Sauce:***
1/4 cup White Wine
1/4 cup Seasoned Rice Vinegar
2 tablespoons Lemon Juice
1 Shallot, minced
1 pound Whole Butter (cut into cubes)
1/8 cup Heavy Cream
2 tablespoons Fresh Basil (cut into strips)
Salt and Pepper to taste
Directions:
Crabmeat Filling:
Heat olive oil in sauce pan 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
eggwash the bottom sheet and then place balls of filling 2 1/2 inches
apart.
Cover filling with the remaining sheet of pasta (do not eggwash) and cut
into equal squares. Use your fingers to press edges together (removing
any air pockets) and place on cornmeal dusted cookie sheet. Sprinkle
ravioli with cornmeal and proceed to cooking instructions.
To Cook Pasta: Place ravioli in boiled salted water and cook for 3 1/2
to 4 minutes, then drain. Add cooked ravioli to sauce as directed.
Lemon Basil Butter Sauce:
In a small sauce pan, combine white wine, rice vinegar, lemon juice and
shallots. Over medium heat reduce until syrupy. Add cream and reduce by
half. Adjust heat to low. Whisk in one cube of butter at a time, making
sure each cube of butter is melted before you add the next, until all
the butter is incorporated. Strain and season with salt, pepper and
basil. Toss cooked raviolis in sauce and serve immediately.
This recipe for Bacco`s Crabmeat Ravioli serves/makes 5
Happiness comes through doors you didn't even know you left open.
~Angelique~
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