Description
Italian chefs master this striped crab ravioli with sage butter sauce, creating delicate pasta parcels filled with sweet crab meat. Silky sauce and handcrafted pasta invite diners to savor coastal Mediterranean flavors with elegant simplicity.
Ingredients
Scale
- 2 cups all-purpose flour (plus more for dusting)
- 2 eggs
- 4 egg yolks
- 1 tsp kosher salt
- 1½ tsp squid ink
- 1 cup lump crabmeat
- 1 cup ricotta
- 4 tbsps unsalted butter
- 8 sage leaves
- 1/2 lemon (juiced)
- salt (to taste)
- pepper (to taste)
Instructions
- Create a flour mound on a clean work surface, forming a central well. Crack eggs and add salt into the well, using a fork to gradually incorporate flour until a wet dough forms.
- Use a bench scraper to fold remaining flour into the dough, rotating 45 degrees with each fold to create a firm consistency.
- Knead the dough by pressing with the heel of your hand, turning 45 degrees repeatedly until achieving a smooth, elastic texture. Check for air bubbles by cutting the dough; continue kneading if needed. Adjust moisture by wetting hands or adding flour.
- Divide dough into three equal pieces. Combine two pieces and cover with plastic wrap. Mix squid ink into the remaining portion, kneading until fully incorporated. Rest both dough sections for 30 minutes.
- Prepare a floured parchment-lined baking sheet for pasta sheets.
- Mix ricotta, crabmeat, salt, and pepper in a bowl, then set aside.
- Divide plain dough into three sections, keeping two covered.
- Roll out one dough section into a ½-inch thick rectangle. Pass through pasta attachment’s widest setting three times.
- Fold dough ends to meet in the middle, then fold in half. Roll and pass through attachment again, repeating the folding process.
- Gradually reduce pasta attachment width, creating thin sheets. Place on parchment paper and cover to prevent drying.
- Repeat the rolling process with remaining plain dough sections.
- Cut squid ink dough into 14-inch segments. Create stripe pattern by feeding through fettuccini attachment and layering on plain pasta sheets.
- Continue thinning pasta sheets until nearly translucent, approximately 1/16-inch thick.
- Cut pasta sheets into 3-inch diameter circles using a cookie cutter.
- Assemble ravioli by placing filling in pasta disk centers. Brush edges with water, top with another disk, ensuring stripe alignment. Press edges to seal.
- Bring a large, salted water pot to boil.
- Create sage butter sauce by melting butter over medium-high heat until golden-brown. Add sage leaves and remove from heat. Stir in lemon juice.
- Cook ravioli in boiling water for 2 minutes until they float. Transfer to sage butter sauce, gently coating, and serve immediately.
Notes
- Select high-quality crabmeat for a rich, sweet flavor that elevates the entire dish’s taste profile.
- Keep pasta sheets covered with plastic wrap or damp towel to prevent drying during preparation, which can cause cracking and uneven texture.
- Consider gluten-free flour alternatives like almond or rice flour for those with wheat sensitivities, ensuring the pasta maintains a smooth, elastic consistency.
- Allow extra time for kneading squid ink pasta dough, as the ink can make the mixture slightly more challenging to incorporate uniformly compared to plain pasta.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 390 kcal
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 195 mg