Krabben-Ravioli mit Zitronen-Butter
Diese pikanten Ravioli schmelzen eine klassische Ricotta-Füllung mit Krabbenfleisch. Die frische Säure der Zitrone trägt zur Zartheit dieses Gerichts bei.
Quelle: Martha Stewart Living, Februar 2011
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Kochs Notizen
Ungekochte Ravioli können bis zu 3 Monate eingefroren werden (Kochzeit kann bei längerem Einfrieren ein paar Minuten länger sein).
Moses
26.04.2023 @ 20:48
These savory ravioli combine a classic ricotta filling with crab meat. The fresh acidity of the lemon contributes to the tenderness of this dish. This recipe is from Martha Stewart Living, February 2011. The preparation time is 45 minutes, cooking time is 35 minutes, and it serves 45. For the filling, you will need 1 cup of ricotta (8 ounces), 1 cup of lump crab meat, such as Peekytoe (8 ounces), coarse salt and freshly ground pepper, and 1/8 teaspoon of red pepper flakes. For the ravioli, you will need all-purpose flour for dusting, 90 wonton wrappers (two 12-ounce packages), 1 large egg, lightly beaten, for egg wash, and coarse salt. For the sauce, you will need 1 stick of unsalted butter, 2 teaspoons of finely chopped lemon zest, plus 2 teaspoons of fresh lemon juice. Garnish with fresh chervil. To make the filling, mix the ricotta, crab meat, 1/2 teaspoon of salt, 1/8 teaspoon of pepper, and the red pepper flakes. To make the ravioli, lightly dust a baking sheet. Working in batches, arrange 45 wonton wrappers on a work surface; keep the remaining wrappers covered with a damp paper towel. Mound 1 teaspoon of crab in the center of each wrapper. Brush edges of wrappers with egg wash, and top with another wrapper. Press edges to seal. Cut out circles with a 2 1/4-inch cutter; transfer to baking sheet. Bring a large pot of salted water to a boil. In 2 batches, cook ravioli until they float to the top, 2 to 3 minutes. Meanwhile, make the sauce: Heat a large skillet over medium heat. Melt 4 tablespoons of butter and heat until just bubbling and foamy. Using a slotted spoon, transfer the first batch of ravioli to the skillet, along with about 2 tablespoons of cooking liquid. Add 1 teaspoon of chopped lemon zest and 1 teaspoon of juice, and swirl to combine. Transfer to plates. Repeat with the second batch of ravioli. Garnish with chervil. Uncooked ravioli can be frozen for up to 3 months (cooking time may be a few minutes longer for longer freezing).