This dish has to be the BEST thing we have ever made. I don’t think I can give it the title of the best thing I have ever eaten in general, but that’s only because I can’t remember everything I have eaten and that’s a hell of a title. Seriously though, this dish was sooooo amazing!
We envisioned making our own ravioli from scratch but realized we don’t have a pasta maker or a rolling pin so there would be no way to get the pasta as thin as we needed. Luckily Whole Foods carried some fresh pasta sheets and we were able to cheat a little bit- or as I would like to say, make our dream a reality with a little help. One day I will actually make the dough for this and roll out the pasta, but for now this worked beautifully.
Here is one sheet rolled out.
For the filling we used crab meat. Harris Teeter had a ridiculous in store special/sale on crab meat- this one pounder was cheaper than a 1/2 pound. That is quite, um, special.
We mixed it with some other goodies- including ricotta cheese, spinach, and seasonings.
The real stars of this dish are the cheeses we used: parmesano reggiano and pecorino romano. We had a Whole Foods gift card and purchased some really good and expensive cheeses (thanks Pops and Donna!). It was so worth it! These cheeses played a major role in this dish and made it so flavorful and rich.
The parmesano reggiano
The pecorino romano
Had to add a little to the filling.
Then it was time to start making the ravioli.
To make the ravioli, we placed a sheet of pasta on top of this one. We used an egg wash to help the top sheet stick to this one.
Once the top was on, we just sliced the dough with a pizza cutter and pressed the edges together.
We actually made these ahead of time and kept them in the fridge for a few hours before we were ready to eat. Once we were ready, we brought up a pot of water to a boil and cooked these for about 3-5 minutes, or until they were floating.
While that was going on, we made the sauce. Oh, the sauce. This sauce is sinfully good… it’s made with butter, cream and cheese and the parmesano reggiano is the real superstar.
The black pepper made such a difference here. It really brought out the flavors of the sauce even more so and complimented it nicely. This meal was such a lesson in how fine ingredients make such a difference. Even after dinner, every time we would walk in the kitchen we could smell the intense flavors of this sauce. It doesn’t re-heat that well, so just eat it all in one sitting! haha… you will want to though 🙂
Recipe for Crab and Spinach Ravioli
Recipe for Parmesano Reggiano/Pecorino Romano Alfredo Cream Sauce