4 Pasta sheets
1 tablespoon water
6 ounces crab meat
3 ounces chopped, wilted and drained spinach
1/4 cup ricotta cheese
1/4 cup pecorino romano cheese, grated
1/4 cup parmesano reggiano cheese, grated
1 teaspoon minced garlic
1 teaspoon crushed red pepper
1 teaspoon black pepper
1 teaspoon salt
In a mixing bowl, combine crab, spinach, ricotta, pecorino romano, parmesano reggiano, and spices.
In a small bowl beat egg with water.
Lay out one pasta sheet and spoon out mixture into small balls evenly, leaving room for the individual raviolis to be cut.
Using a pastry brush, brush egg mixture around each dollop of crab mixture.
Place another pasta sheet directly over the top of the one with the crab mixture.
Use a pastry slicer (we used a pizza cutter) to cut out individual squares around each dollop of crab.
Press edges down, using a fork if you have to, to seal each ravioli.
Bring a large pot of water to a boil.
Cook ravioli in boiling water for 3-5 minutes, or until floating.
Drain well and serve.
Serve with our Parmesano Reggiano/Pecorino Romano Alfredo Cream Sauce.