Bacco`s Crabmeat Ravioli

Ingredients:

***Crabmeat Filling:***
1/4 cup Olive Oil
1 Yellow Onion, small dice
1 Summer Squash, small dice
1 Zucchini, smll dice
2 teaspoons Mixed Fresh Herbs
1 pound Lump Crabmeat, remove all shells
1/2 cup Dried Bread Crumbs
1 bunch Green Onions
Salt and White Pepper to taste
***Ravioli Pasta:***
4 pounds Semolina flour
1 pound All-purpose flour
1 tablespoon salt
6 Eggs and enough water to total
16 ounces of liquid
***Lemon Basil Butter Sauce:***
1/4 cup White Wine
1/4 cup Seasoned Rice Vinegar
2 tablespoons Lemon Juice
1 Shallot, minced
1 pound Whole Butter (cut into cubes)
1/8 cup Heavy Cream
2 tablespoons Fresh Basil (cut into strips)
Salt and Pepper to taste




Directions:
Crabmeat Filling:

Heat olive oil in sauce pan over medium-high heat. Add yellow onion and cook until translucent, about 5 minutes. Add squash and zucchini, cook 5-7 minutes. Add salt, white pepper, mixed herbs and green onions. Cook additional 5 minutes. Remove mixture from heat, pour into colander to drain all liquid. Once mixture has cooled, add crabmeat and bread crumbs. Season to taste.

Ravioli Pasta:

Combine all ingredients and use pasta maker, if no machine available roll out dough to desire thickness and cut into two even sheets. Lightly eggwash the bottom sheet and then place balls of filling 2 1/2 inches apart.

Cover filling with the remaining sheet of pasta (do not eggwash) and cut into equal squares. Use your fingers to press edges together (removing any air pockets) and place on cornmeal dusted cookie sheet. Sprinkle ravioli with cornmeal and proceed to cooking instructions.

To Cook Pasta: Place ravioli in boiled salted water and cook for 3 1/2 to 4 minutes, then drain. Add cooked ravioli to sauce as directed.

Lemon Basil Butter Sauce:

In a small sauce pan, combine white wine, rice vinegar, lemon juice and shallots. Over medium heat reduce until syrupy. Add cream and reduce by half. Adjust heat to low. Whisk in one cube of butter at a time, making sure each cube of butter is melted before you add the next, until all the butter is incorporated. Strain and season with salt, pepper and basil. Toss cooked raviolis in sauce and serve immediately.

Macaroni Grill Ravioli Di Gamberi

Macaroni Grill Ravioli Di Gamberi

Ingredients:

1 pound flour
4 eggs
1 tablespoon olive oil
1 tablespoon water
1 teaspoon salt
***Shrimp Stuffing***
1 tablespoon olive oil
1 tablespoon butter
1 1/2 pound shrimp, cleaned and devined
2 leeks, white portion, chopped
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 pound ricotta cheese
1 egg
1/4 cup heavy cream
1 tablespoon fresh basil, chopped fine
1/2 tablespoon fresh thyme, chopped fine
***Lemon Butter Sauce***
2 1/2 cups butter
1/4 cup dry white wine
1/2 tablespoon garlic, chopped
1/2 teaspoon saffron
1/4 teaspoon ground white pepper
1/2 lemon, juiced
1 cup heavy cream
1/2 pound cooked shrimp




Directions:
Pasta: Place the flour in a mound on a clean, dry surface. Form a well or hole in the center of the flour. Beak eggs into the center of the flour and add the oil, water, and salt. Use your hands to mix the ingredients together and slowly mix in the flour. Knead until well mixed. Cover with a clean towel, and let it rest for 30 minutes. Cut the dough into quarters. Begin to pass the dough through a pasta machine and continue to run it through until the dough is smooth. Run the dough through the thinnest setting to form 4 sheets of dough.

Shrimp Filling: Place olive oil and butter in a saute pan. Warm. Add shrimp, leeks, salt, and pepper. Cook for 4 minutes. Remove 1/2 of shrimp and set aside.

In a bowl combine ricotta cheese, egg, cream, basil and thyme, and mix together. Combine cooled shrimp mixture and leek mixture.

Filling the Ravioli: Brush each sheet of pasta with beaten egg. Place 1 tablespoon mounds of shrimp/leek mixture 3 inches apart along 1 side of pasta. Fold the pasta over to form pockets. Gently press an indentation into the dough between the mounds of shrimp/leek mixture. Cut the ravioli into pieces along these lines.

Lemon Butter Sauce: Melt butter in a saute pan. Add garlic, saffron, and pepper. Saute for 2 minutes. Add white wine and cook for 1 minute. Add lemon juice and cream. Cook until well mixed. Add cooked shrimp and cook for 1 minute.

Serve by cooking ravioli for about 2 -3 minutes in a pot of boiling salted water. Remove from water and drain. Place ravioli in a bowl and cover with sauce.