Crabmeat Ravioli
List of Ingredients
Crabmeat Filing
1/4 cup, Olive Oil
1 Yellow Onion, small dice
1 Summer Squash, small dice
1 Zucchini, small dice
2 teaspoon, 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 oz. of liquid
Recipe
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.
Pasta:
Method: 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.
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