Stuffing was made with snow crab leg meat, homemade ricotta, Parmigiano Reggiano, lemon juice/zest, and a touch of some other spices. I chose to sacrifice quantity so that the stuffing was predominantly crab (i.e., I did not use all the ricotta shown).
Pasta was just made with flour and egg. I can’t even remember if I put salt in it, because I always salt the pasta water.
Sauce was made with olive oil/butter, onions, garlic, cream, crab shells (later removed), and a little bit of the crab meat finely shredded.
A couple more servings of ravioli were frozen along with around one or two servings of sauce.
by TerribleSquid
14 Comments
Now that is a great way to use crab!
Oh nice!! Yum!
I’ve been thinking of making my own pasta for a while now and this may have put me over the edge to do it. This looks great
I’m not entirely sure how you were able to make stuffing for the ravioli before eating all of the crab meat.
That looks so good!
Damn. I’m a cursed Marylander who actually doesn’t like crab and even with that said, those look amazing. Nice job dude. Really well done
That looks delicious!
You made this look simple. Bravo
Would
I love seeing this much love going into a dish! Nice job.
Absolutely stunning
I love you
Impressive!
nah, just crab and butter, this is the way.