Dungeness Crab Ravioli with Meyer Lemon Cream Sauce

Dungeness Crab Ravioli with Meyer Lemon Cream Sauce

Adapted from Food & Wind

Inspired by San Francisco, California

Dungeness Crab Ravioli with Meyer Lemon Cream Sauce | http://saltandwind.com All I recall is that is was foggy, grey, and windy. That’s how my life in San Francisco started – me looking at the glass half empty. It’s ...
Cuisine
Ingredients
11
Hands-On Time
40 minutes
Total Time
40 minutes
Yield
24 ravioli
Servings
4 to 6
Dungeness Crab Ravioli with Meyer Lemon Cream Sauce | http://saltandwind.com
Skill
Intermediate
Course
Appetizer, Dinner, Lunch, Main, Noodles
Cuisine
American, Italian
Ingredients
11
Hands-On Time
40 minutes
Total Time
40 minutes
Yield
24 ravioli
Servings
4 to 6
Dungeness Crab Ravioli with Meyer Lemon Cream Sauce | http://saltandwind.com

All I recall is that is was foggy, grey, and windy. That’s how my life in San Francisco started – me looking at the glass half empty. It’s not that I had anything against it but I wasn't planning to stay long so I wasn't taking it seriously. But then I started going to the farmers markets and hiking in the redwoods then wine tasting at a moment's notice and it happened. I started falling in love with San Francisco. I don't recall how but I do recall the moment I realized it had happend. It was right around Valentine's Day and I was noshing on Dungeness crab at Swan Oyster Depot and realized I was head over heels for my adopted city. 

I no longer live full time in SF and miss this time of year when the Dungeness season is high and everyone everywhere is on a mission to get their fill. My all-time favorite pairing with crab is citrus and, if I had to choose just one it'd be Meyer lemons. So, if I got my way this Valentine's I'd head up north and sit down to a meal of bubbly and crab but knowing that's likely not happening, I'm planning to cook up this homemade ravioli with a garlicky, lemony cream sauce. It's not a trip to San Francisco but it'll more than do. 

Ingredients

  • 3 tablespoons unsalted butter

    divided

  • 3 medium shallots

    minced and divided

  • 1/4 cup minced fresh chives

    divided plus more for garnish

  • 1 tablespoon finely chopped fresh Italian parsley

    (optional)

  • 1 tablespoon Dijon Mustard

    divided

  • kosher salt and Freshly ground black pepper
  • 1/2 pound cooked crab meat

    (preferably Dungeness) picked over to remove any shells

  • 48 wonton wrappers
  • 1 garlic clove

    thinly sliced

  • 1 1/2 cups heavy cream
  • Zest of 2 medium Meyer lemon

    plus more for garnish

Instructions

Melt 1 tablespoon of the butter in a medium nonstick frying pan over medium heat. Add one third of the minced shallots and cook until just translucent; remove from the heat and let cool. Stir in the crabmeat, 1 tablespoon of the chives, all the parsley, and 1 teaspoon of the mustard; season with salt and pepper. Taste and adjust seasoning as desired. Divide the crabmeat filling into 24 equal portions.

On a clean dry work surface, use a pasty brush to lightly brush 8 wonton wrappers with water. Place 1 portion (about 2 teaspoons) of the crab filling in the center of each wonton. Cover with a second wonton wrapper, press out any air pockets and seal tightly. Using a 3-inch round or fluted biscuit cutter, trim the excess dough. Transfer the ravioli in a single layer to a baking sheet lined with plastic wrap. Repeat with the remaining wrappers and filling.

Tip

Filled ravioli can be assembled and frozen on the baking sheet ahead of time. Once frozen, transfer ravioli to an airtight container and keep frozen until ready to cook, up to one month.

Melt the remaining 2 tablespoons of butter in a medium nonstick frying pan. Add the remaining shallot and cook over medium heat, stirring, until soft. Stir in the remaining 2 tablespoons of chives and all the cream and bring to a simmer over medium-high heat. Stir in the thinly sliced garlic, remaining mustard, and lemon rind and simmer over low heat until sauce coats the back of a spoon, about 8 to 10 minutes. Remove from heat, season with salt and pepper and set aside.

Bring a large pot of heavily salted water to a boil. Lower heat to medium-high then cook the ravioli in batches (about 8 to 10 at a time) in simmering water until they start to rise to the surface, about 1 to 2 minutes. Using a slotted spoon, gently remove the ravioli to a colander to drain. Add the drained ravioli to the cream and reheat, stirring gently, over low heat. As needed, add a few tablespoons of the cooking water to help the sauce coat the pasta. Serve immediately garnished with lemon zest and chives.

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/287-dungeness-crab-ravioli-meyer-lemon-cream-sauce-recipe

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