Bacco`s crabmeat ravioli

Serves / Makes:

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Ready in: lt; 30 minutes

Difficulty: 4

(1 = easiest :: hardest = 5)

Categories:

B - Copy Cat Recipes

Ravioli

*** 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

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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.