Crab Ravioli w/Truffled Butter Sauce

Crab Ravioli w/Truffled Butter Sauce
Ingredients :
1 Tbsp unsalted butter
1 Tbsp First Taste Picual (mild) EVOO
2 shallots, finely chopped
2 tbsp brandy or cognac
1/4 cup dry white wine
1 lb cooked crab meat
1 lb mascarpone cheese (or cream cheese)
2 Tbsp chopped basil leaves
Pinch fresh nutmeg
Salt and freshly ground black pepper to taste
2 eggs plus 1 egg white, beaten

Homemade Dough (see recipe in pasta section)

1 lb unsalted butter
1/4 tsp kosher salt
4 oz First Taste Black Truffle Oil
Heat butter and olive oil in skillet and add shallots, cook until soft.
Remove pan from heat and add brandy (or cognac),cook until alcohol has burned off, then add the white wine and cook until reduced to a syrupy consistency.
Add Crab meat and just heat through and remove from heat and let cool.
In medium mixing bowl, combine mascarpone, beaten eggs, basil, nutmeg, and salt & pepper to taste. Add cooled crab mixture and mix until just combined. Set aside for use.

Using a pasta roller, roll out pasta into thin sheets. Place a tsp of filling 2 inches apart on pasta sheets and brush in between mixture with the beaten egg whites. Then fold over pasta sheet to cover filling and press down fork gently to seal edges. Bring a large pot of water to a boil and salt generously. Place ravioli into boiling water for 10-12 minutes.

In a large saucepan, melt butter at medium heat until brown and remove from heat. Add First Taste Black Truffle Oil and salt. Pour over prepared ravioli and garnish with parmesan cheese. Serve Immediately.

Recipe compliments of Chef Tanya Schaeffer from Cooking Class at First Taste
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