Crab and Portobello Ravioli

The glue that holds my marriage together is a strong, mutual, undying love…of carbs. Pasta, the quiet enabler of many nights spent in, blissfully hovering over our dinner plates, wine in hand, feeding our habit from the peace and comfort of our own home. I assure you, it’s not as lame or creepy as that passage makes it sound.

So I already liked making pasta, but then came along the Kitchen-Aid pasta attachment. I’ve had some adventures with hand-rolled pasta in the past, but the attachment makes it possible to get a flat, thin, smooth noodle that you just can’t achieve otherwise. Consistent width = consistent texture when cooked, appealing to my carb addiction and my compulsive desire for balance. Score.

If you’re like me, and believe that the only thing better than fresh pasta is stuffed fresh pasta, then you’re in the right place. We’ll address the stuffing today, and as for the dough, I’ve found that this recipe seems to hit the nail on the textural head.

Crab and Portobello Ravioli Filling

Vibe: DIY, ambitious

Time Commitment: Reserve for weekends or retirement

Must Have’s: 

  • 4 OZ lump crab meat (skip this if you’re allergic or averse)
  • 2 portobello mushroom caps
  • 1/2 cup skim ricotta cheese
  • 1/4 cup aged parmesan cheese – crumbled or shredded
  • 1/2 lemon
  • 1/4 cup whole wheat breadcrumbs
  • 1 teaspoon of fresh or dried tarragon leaf
  • Salt and pepper
  • Olive Oil

The process:

  1. Pre-heat oven to 400 degrees
  2. Remove stems from mushrooms and place face up on baking sheet
  3. Place in 400 degree oven and bake for 20 minutes
  4. Prepare ravioli dough and let sit for 30 minutes according to above recipe
  5. Combine crab, ricotta, and parmesan

    Lump Crab Meat
  6. Hand squeeze juice from half a lemon into mixture
  7. Add breadcrumbs and tarragon
  8. Add a dash of salt and pepper to taste and set mixture aside
  9. Remove portobellos from oven and let cool until touchable
  10. Finely chop one and a half mushroom caps and add to crab mixture (set aside extra for topping)

    Filling with crab, cheese, and mushrooms
  11. Start boiling salted water in large pot
  12. Separate egg yolk from whites, and set yolk aside in small dish
  13. Begin rolling out long uniform pasta sheets, two at a time

    I love you Kitchen-Aid
  14. Lay small scoops of filling at one inch intervals across one pasta sheet
  15. Brush open spaces with egg yolk wash

    Crab Portobello Ravioli Filling
    Filling on Egg Washed Pasta Sheet
  16. Lay second pasta sheet over top, squeeze out air bubbles, and press spaces to sealDSC_0404
  17. Slice ravioli into squares, remove excess edges and reinforce seal with fingers
  18. Gently drop ravioli into boiling water and cook for 7 to 10 minutes until pasta softensDSC_0407
  19. Remove ravioli with slotted spoon, place in bowl, and drizzle with olive oil
  20. Toss with sauce and mushrooms, add cheese, serve, enjoy!DSC_0411
  21. Come back for seconds

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