Ravioli with crab meat and cream sauce
6 servings
90 minutes
Ravioli with crab meat and creamy sauce is an exquisite dish of Italian cuisine that combines the tenderness of pasta with the refined taste of seafood. Hand-made ravioli are filled with juicy crab meat, aromatic thyme, and caramelized onions, complemented by a light note of port wine. This delicacy gains special sophistication from a creamy sauce made with mascarpone, parmesan, and saffron, giving the dish a rich creamy flavor with subtle spicy notes. It is best served warm alongside a light white wine. The dish is perfect for a festive dinner or romantic evening when one wants to enjoy refined flavors and the atmosphere of true Italian gastronomy.
1
Mix flour with salt, form a mound, make a well in the center, crack in three eggs, add water and mix with a fork, knead the dough for about fifteen minutes, cover with plastic wrap, and let it rest for half an hour to an hour.
- Wheat flour: 400 g
- Salt: to taste
- Chicken egg: 3 pieces
- Water: 1 tablespoon
2
Finely chop the onion, sauté with one teaspoon of olive oil, add the crabs, simmer, add alcohol, simmer for five minutes, strain through a sieve, and chop finely.
- Onion: 0.5 head
- Olive oil: 1 teaspoon
- Canned crabs: 2 jars
- Port: 50 ml
3
For the sauce — heat mascarpone, butter, and parmesan in a pan, season with salt and pepper. Soak saffron in two tablespoons of water for fifteen minutes, strain, add saffron water to the sauce, mix, then add casonsei to the pan and simmer for one to two minutes.
- Mascarpone cheese: 200 g
- Butter: 70 g
- Grated Parmesan cheese: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Saffron: 0.5 teaspoon
4
Roll out the dough in a pasta machine, cut out circles with a diameter of 5 cm, place filling in the center of one, cover with a second circle, press around the edge, and make a pinch in one spot on the outer edge.
- Wheat flour: 400 g