Crab Ravioli and White Wine Cream Sauce

Crab Ravioli and White Wine Cream SauceAnd now for the best part of our Valentine’s Day dinner (besides the company, of course): the filling and the sauce!  Forrest really likes crab (he always has crab in his refrigerator, and he makes really great crab cakes- maybe he’ll share them here sometime!), so I decided to make crab ravioli for dinner.  The filling and sauce tasted (and looked) adequately complicated, even though they were actually very easy to put together!  Isn’t that what we all want from a homemade meal– easy preparation and a fancy result?  If only everything in life could be that way…

 

 

Homemade RavioliCrab Filling (enough for 14 ravioli) (adapted from BHG)
1/4 of a sweet red pepper, chopped
1/2 a small onion, chopped
1 clove of garlic, chopped
1 tbs butter
3 oz crab meat (try this recipe to use up leftover crab!)
1/4 tsp lemon zest
2 tsp lemon juice
1 tsp capers, drained and chopped
1/8 tsp fennel seeds, crushed
black pepper to taste

Chop the pepper, onion, and garlic– the key here is to get the pieces really tiny!  A food processor would work really well for this.  Melt the butter in a skillet, and cook the red pepper, onion, and garlic until tender and fragrant.  Stir in the crab, lemon zest, lemon juice, capers, and fennel.  Season with black pepper.  That’s it!  Now you’re ready to stuff this into the ravioli– find the recipe for the ravioli dough here.

Cheesy White Wine Sauce (adapted from BHG)
1/2 a small onion, chopped (hint: use what was leftover from the crab filling!)
1 clove garlic, chopped
2 tbs butter
1 tbs flour
salt and pepper to taste
3/4 cup heavy cream
1/4 cup dry white wine
1/2 cup grated parmesan cheese
Snipped basil and parsley

Melt the butter in a medium sauce pan.  Cook onion and garlic until tender and fragrant. Stir in the flour, salt, and pepper.  Add the cream and wine, and cook until thickened (until the sauce coats the back of the spoon).  Make sure to stir the sauce– you don’t want to the cream to burn on the bottom of the pan (this was Forrest’s job!).  Once thickened, add the cheese and cook for one more minute.  Snip some parsley and basil (about 5-6 leaves of each, or more if you like) and add to the sauce.  Serve over ravioli.

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