Recipes

Crab Ravioli
Since it was Sun. we had some time to make the pasta, but you can use the store bought pasta squares, which are also the won ton wrappers that you buy in the refrigerator section next to the Asian foods and tofu products.For the filling, I used 3 large crab legs with claws. I would guess you could use 1 small can of lump crab meat for substitution. You're going for about 1 cup of crab meat. Drain all the water and pat dry. Add about 1 cup of ricotta cheese, and lemon zest from 1/2 a lemon. Chop up about 1 tablespoon of fresh Italian parsley and add. Season with salt and pepper and mix well. This made about 20 medium size ravioli. These only need to boil for a few minutes.For the sauce I made a marscapone lemon cream sauce. In a small saucepan, juice 1 lemon, add 1/3 cup marscapone cheese and about 3 tablespoons of milk. Whisk until smooth. Turn the burner on low heat and slowly whisk in about 2 tablespoons of butter. Continue to whisk until hot, but not boiling. Salt and pepper to taste.Pour sauce over ravioli and serve. It's pretty rich, so I just served a mixed green salad with a light vinaigrette dressing.