our Pinot Grigio
Potato and Crab Ravioli with Lemon Butter
For the pasta
- 1 cup of durum wheat flour
- 2 eggs
For the filling
- 1 cup of crab meat
- ½ lb. of potatoes
- ½ a shallot
- A drizzle of extra virgin olive oil
- Salt and pepper (to taste)
For the sauce
- 3½ tablespoons of butter
- 1 lemon (or 2 tablespoons of bottled lemon juice)
- Thyme (to taste)
Make a well with the flour and pour the eggs (beaten with a little salt) into the center. Knead the ingredients together until you obtain a smooth, homogenous dough. Then form a ball and cover it with plastic wrap. Leave it to rest for 30 minutes. Boil the potatoes for 30-40 minutes, depending on their size. When they are cooked, peel and mash them with a ricer. Thinly slice the shallot and sauté it in a frying pan with a drizzle of oil. When it has turned pale, add the crab meat and sauté it for a few minutes, adding salt if necessary. Put the mashed potatoes and sautéed crab meat into a bowl, add pepper, and mix well. Once the dough has rested, roll it out using a pasta machine or a rolling pin. Lay the sheets of pasta on a floured pastry board. Distribute the filling on 2 strips of pasta, forming little heaps about 1½ to 2 inches from each other. Cover with remaining pasta and press around the filling with your fingers to remove any pockets of air. Seal the edges of the ravioli well and make them even using a small dough cutter.
Cook the ravioli in abundant salted water for 2-3 minutes, until they rise to the surface.
Melt the butter in a frying pan. When it starts to sizzle, add 2 tablespoons of lemon juice, the zest of the lemon, and the ravioli. Toss them together for a few moments. Serve the ravioli, garnished with thyme leaves to taste.