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Home / Food and Wine Pairings / Crab ravioli with lemon butter sauce

Crab ravioli with lemon butter sauce

Chef, Lenny Redé
Wine Pairings:   Chardonnay

, 

Pair this crab ravioli with a sparkling wine for a festive dinner any time of the year

 

Savvy match: Those dancing, sparkling wine bubbles complement and manage the richness of our crab ravioli in butter sauce.

Dungeness crab ravioli with a lemon butter sauce is a simple dish that is classy, crowd-pleasing, and manifestly Pacific Northwest. The rich, citrusy character of a Willamette Valley Chardonnay is also an excellent choice with this dish.

Ingredients

Pasta filling:
  • 1 cup fresh mascarpone cheese
  • ½ cup ricotta
  • 1 egg 
  • ¼ teaspoon curry powder
  • 1 cup Dungeness crab meat
  • 2 tablespoons parsley, chopped
  • Salt and pepper
  Butter sauce:
  • 1 shallot, diced
  • 1 lemon, juice and zest
  • 1/2 cup white wine, Chardonnay
  • 1/2 cup heavy cream
  • 4 ounces butter, cubed
  • 1 tablespoon fresh parsley
  • 1/4 cup freshly grated parmesan
  • Salt and white pepper to taste
  Pasta dough:
  • 4 egg yolks (reserve the whites for egg wash)
  • 2 whole eggs
  • 2 teaspoons olive oil
  • 2 tablespoons milk (or water)
  • 8 ounces flour
  • 2 teaspoons salt

Steps

1.

To make pasta dough:

Combine all the ingredients in a bowl until a dough forms. Wrap the dough in plastic and let it rest in the refrigerator for at least one hour.

2.

To make crab filling:

Combine mascarpone and ricotta with egg, add the crab, parsley, curry powder and salt and pepper. Put the filling in a zip top bag. Chill.

3.

Roll the pasta dough out in a long 6 inch wide strip. Brush half the strip with egg wash. Put 1 tablespoon sized dots of crab filling in a row about 1 inch apart. Fold the dough over and press around each dollop to remove as much air as possible. Press and cut into squares. Freeze the raviolis to help them set up.

4.

Bring a large pot of salted water to a boil.

5.

In a large sauté pan, reduce the white wine with shallots. Add lemon juice, zest and butter, add heavy cream and reduce to thicken. Add parsley and adjust the seasoning.

6.

Add raviolis one at a time to boiling water. Cook for 3 – 4 minutes. Remove with a slotted spoon to the butter sauce pan. Toss.

7.

Move to serving plates and garnish with freshly grated Parmigiano-Reggiano.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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