Ravioli with Sweet Crab and Green Herb Pesto might be just the main course you are searching for. This pescatarian recipe serves 6. One serving contains 1333 calories, 64g of protein, and 91g of fat. Head to the store and pick up anchovy, dungeness crabmeat, garlic cloves, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It is an expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 1 hour and 19 minutes.
Instructions
1
Make the pasta dough as directed in the master recipe.
Ingredients you will need
Pasta Dough
1
Combine all the ingredients in a mixing bowl, stirring to incorporate.
Equipment you will use
Mixing Bowl
1
Put the herbs in a food processor with the green onions, lemon zest, salt, and pepper; pulse to chop it up a bit.
Ingredients you will need
Green Onions
Lemon Zest
Pepper
Herbs
Salt
Equipment you will use
Food Processor
2
Add about 1/4 cup of olive oil and puree it down until smooth and bright green.
Ingredients you will need
Olive Oil
3
Coat a wide saute pan with a couple of tablespoons of olive oil and place over medium heat. When the oil gets hazy, add the anchovies and mash them up with a wooden spoon so they melt into the oil. Toss in the garlic and stir it around until it just begins to turn golden, not brown. Carefully pour the herb sauce into the anchovy oil, stirring to incorporate.
Ingredients you will need
Anchovies
Olive Oil
Garlic
Sauce
Cooking Oil
Equipment you will use
Wooden Spoon
Frying Pan
4
Mix in the heavy cream and season with salt and pepper.
Ingredients you will need
Salt And Pepper
Heavy Cream
5
To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt.
Ingredients you will need
Pasta Dough
Dough
All Purpose Flour
Salt
Equipment you will use
Hand Mixer
6
Add the eggs, 1 at a time, and continue to mix.
Ingredients you will need
Egg
7
Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball.
Ingredients you will need
Olive Oil
All Purpose Flour
8
Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes.
Ingredients you will need
Dough
All Purpose Flour
9
Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
Ingredients you will need
Olive Oil
Dough
Wrap
Equipment you will use
Plastic Wrap
1
Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center.
Ingredients you will need
All Purpose Flour
Salt
2
Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
Ingredients you will need
Olive Oil
All Purpose Flour
Egg
3
Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
Ingredients you will need
Dough
All Purpose Flour
Pasta
Roll
Equipment you will use
Pasta Machine
4
Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
Ingredients you will need
Cornmeal
Espresso
Ravioli
Dough
All Purpose Flour
Pasta
Water
Egg
Equipment you will use
Knife
Frying Pan
5
Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bathe the ravioli in your favorite sauce to lightly coat and serve.