Jumbo Round Four Cheese Ravioli with Lump Crab and Chive
Crab known in Italy as 'granchio' can be found around the coast and in the Mediterranean sea. The main verities of crab native to Italy include the 'edible crab' aka the 'cromer or brown crab' and the blue swimming crab.
Ingredients
- 32 ravioli
- 1 lb butter, room temperature
- 2 Lemons, juiced (zest reserved)
- 1 T. fresh chives (sliced)
- 1 lb jumbo lump crab meat
- 1 T. fresh parsley, minced
- 1 fresh garlic clove, minced
- TT salt and white pepper
- TT crushed red pepper
Directions
Whip Butter until white and fluffy. Fold in herbs, lemon juice, garlic, and white pepper. Stew the crabmeat in some herb butter, then add hot pasta and fold in more room temperature herb butter and allow melting off the heat. Plate and garnish with fresh lemon zest and crushed red pepper.
