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Weekend Cookbook: Crab and Ricotta Ravioli with a Spicy Tomato Cream Sauce

When I heard that Gourmet Garden was running a Blog off/ Cook off I couldn’t resist and I knew that it would fit in perfectly with the Weekend Cookbook. This week is the Gourmet Garden Blog off/Cook edition of the Weekend Cookbook. I have chosen to cook one of my favourite recipes which I discovered when I was pregnant with my youngest daughter and craving crab meat.
This recipe has been made extra special with thanks to Gourmet Garden who sent me out some of their herbs to try out as part of the Blog off/Cook off challenge. In this recipe I used the Chunky Garlic, Basil and Hot Chilli. They handy tubes are really easy to use and I have been adding them to almost everything that I have been cooking lately.
I chose to make my pasta myself (because it is so much fun) but you can just use wonton wrappers and fill them with the crab filling. I have not tried this before but I have seen recipes that use them so I guess they work.
Pasta Recipe (serves 4)
Ingredients:
400g of 00 flour
4 eggs
1 teaspoon of Gourmet Garden Basil
Step 1: Place the flour in a large bowl and make a well in the centre, add eggs and mix slowly with a fork until it is well combined. Turn out onto a lightly floured surface and bring together into a ball.
Knead the dough well, it should feel until it feels smooth and silky instead of rough and floury.
Once it feels right, wrap in cling wrap and place in fridge for 30 mins. Here I added the Basil because I think I am a master chef and wanted to fancy up my pasta.


Step 2: I used a pasta machine to roll out my pasta but if you don’t have one you can use a rolling pin and roll out small pieces until they are thin enough. If you are using a machine then roll it 5-6 times through the widest setting, then take it through each setting until it is thin enough.

Step 3: Using a cookie cutter, cut your pasta into your desired shape (work quickly as you don’t want the pasta to dry out).

Crab and Ricotta Filling
Ingredients:
2 cans of crab meat
½ cup of ricotta
1 teaspoon of Gourmet Garden Chunky Garlic
1 teaspoon of Gourmet Garden Basil
Ground black pepper, to taste
Step 4: Spoon teaspoonfuls of crab mixture into the centre of the ravioli and top with another ravioli piece, pressing the edges together. Set aside in a damp tea towel until ready to cook.
Spicy Tomato Cream Sauce
This can be made in advance and added to the pasta when you are ready.
Ingredients:
2 tablespoons of olive oil
1 small onion, finely chopped
1 teaspoon of Gourmet Garden Chunky Garlic
½ tablespoon of Gourmet Garden Basil
½ tablespoon of Hot Chilli (can be left out if you don’t like spicy food)
1 can of diced tomatoes
½ cup of chicken stock
1 tablespoon of tomato paste
150ml of cream
2 tablespoons of butter
Salt and pepper to taste
Step 5: Heat the olive oil in a medium sauce pan over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook 30 seconds. Add the tomatoes and their juices. Cook for about 2 minutes, then add the chicken stock, chilli and the tomato paste. Bring to a boil and cook until reduced by half, about 5 minutes. Add the cream and basil and cook until reduced by half again, about 6 minutes.

Step 6: Add the butter, and when melted, puree the sauce with a stick blender. Add salt and pepper to taste, and keep warm on low heat.
Step 7: Cook the ravioli in a large stock pot of boiling water, on a low boil.  Cook until soft, about 6 minutes. Combine with sauce, and top with parmesan cheese if desired.
Tip: If you are short of time you can do what I did with the leftover filling and make cannelloni by filling sheets of pasta with the crab filling, rolling them, and topping it with the sauce and placing in the oven for 20 mins.
Have fun trying out this recipe, it might look tricky but it is actually fairly easy.
Good luck to all the other Gourmet Garden Blog off/Cook entrants. I look forward to checking out your delicious creations. Please link up your recipe to the Weekend Cookbook.

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