Crab Ravioli with Sherry Tomato Cream Sauce

These ravioli are sweet with a silky smooth, creamy crab-packed filling, snugly wrapped in homemade pasta. And the sauce. THE SAUCE. I could drink it it's so good. I like to top it with freshly grated parmesan and crispy Serrano ham - delicious! These take a bit of effort, but are SO worth it. You can sub the crab for lobster, either way, they're both amazing!

Here's how to make it:

TIP: I use this ravioli maker - highly recommend it to make the whole process a lot easier, and the ravioli look restaurant-quality!

Ingredients

For the Filling:

• 2 oz. unsalted butter

• 2 cloves chopped garlic

• 1 TBS chopped shallots

• 16 ounces cooked crab meat (canned is ok)

• 2 oz. Sherry

• 2 oz. ricotta cheese

• 1 chopped chives

• 1 egg white, slightly beaten (for making the ravioli)

• salt and pepper, to taste

For the Sauce:

• 2 oz. unsalted butter

• 1 TBS chopped shallots

• 2 oz. Sherry

• 5 oz. tomato sauce

• 10 oz. heavy cream

• kosher salt

Pasta Dough:

• 1 1/4 cups + 2 TBS all purpose flour

• 2 eggs

• pinch of salt

Garnish:

• 3 oz. serrano ham (or proscuitto)

• grated parmesan cheese

Instructions

Make the Filling:

1. Melt the butter in a large sauté pan.

2. Add the garlic and shallots and saute over medium heat until golden brown.

3. Add the crab and chives and sauté for 2-3 minutes.

4. Add the Sherry, lower the heat and reduce the liquid for about 2 minutes.

5. Remove from heat and let it cool for 30 minutes, until it reaches room temperature.

6. Chop the crab mixture into small chunks and, in a large, bowl, combine the crab mixture and ricotta and mix well.

7. Season with salt and pepper.

Make the Dough:

1. Place the flour on a flat surface or silicone mat and make a well in the middle.

2. Add the eggs and, using a fork, gently mix the two together to form a smooth dough.

3. Cover the dough with plastic wrap and let it rest at room temperature for 1 hour.

4. Cut the dough into 3-4 sections, sprinkle with flour and roll them out with a rolling pin, or with a pasta roller until they're about 1/8" thick.

Make the Sauce:

1. Using a 12-inch sauté pan, cook the butter and shallots over medium heat until the shallots are translucent.

2. Remove the sauté pan from the burner and add the Sherry.

3. Put the pan back on the heat to burn off the alcohol. Caution: there may be a flame from the alcohol, be careful!

4. Once the flame stops, add the tomato sauce and heavy cream and cook until it reduces half way and becomes creamy. Add salt to taste.

5. Cook the serrano ham: Cut the ham into bite-sized pieces and cook in a sauté pan until crispy.

Make the Ravioli:

1. Lay out the first piece of pasta dough on a slightly floured surface (to prevent sticking) and place about 1 1/2-2 TSP of the filling 2 inches apart. If you're using a ravioli maker, follow those instructions.

2. Brush the egg white on the dough, around the filling, making the dough damp but not wet.

3. Take the second piece of dough and cover the bottom piece with the filling.

4. Use your fingers to gently press around the edge of each ravioli .

5. Use a ravioli cutter to cut each ravioli and put them on a sheet pan sprinkled with flour (semolina flour works great).

6. Gently place the ravioli in boiling water using a slotted spoon and cook for 8-10 minutes, or until they're al dente.

7. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving.

8. Garnish with the Serrano ham and parmesan cheese and enjoy!

Did you make it? Share pics in the comments!

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