Homemade ravioli can be a labor of love, or it can be whipped up in a snap using prepared eggroll or wonton wrappers from your grocer’s produce section. By using the purchased pasta sheets, these luscious Crab Ravioli in Red Pepper Broth offer a restaurant-style preparation that can easily be accomplished at home. The dish makes a wonderful first course with a glass of Pinot Grigio.
If you own a china cap (a conical sieve) with a stand and a wooden pestle, your work on the Red Pepper Broth will be much easier. If you don’t own one, you can strain the mixture through a fine strainer and then wrap the pulp in cheesecloth or a clean kitchen towel and squeeze out the remaining liquid.
Crab Ravioli in Red Pepper Broth
For the Ravioli:
- 1 package wonton wrappers
- 8 ounces fresh jumbo lump crab meat
- 1/4 cup chopped fresh basil
- 1/2 cup ricotta cheese
- 1/4 cup diced red bell pepper
- Sea salt and freshly grated pepper, to taste
Fold crab and other ingredients gently in a bowl to mix. Season with salt and pepper to taste. Fill the wonton wrappers with the filling and place the filled ravioli on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate.
For the Red Pepper Broth:
- 5 red bell peppers, cored, seeded, and thinly sliced
- 2 shallots, peeled and thinly sliced
- 3 cloves garlic, thinly sliced
- Coarse sea salt
- 1/2 cup dry white wine
- 2 small dried bay leaves
- 5 sprigs fresh lemon thyme
- Fresh basil leaves, for garnish
Place the peppers, shallots, garlic, and a pinch of salt in a Dutch oven over medium-low heat. Cook, stirring, until vegetables shallots are translucent, about 5 minutes.
Increase the heat to medium-high, add the wine, and bring to a boil. Cook until reduced by 2/3, about 4 minutes. Add enough water to come up to the level of the peppers. Bring to a simmer. Stir in the bay leaves and cook for 15 minutes. Remove from heat and stir in the thyme. Let stand until room temperature; strain through a fine-meshed sieve. Makes about 2 cups or broth. Keep warm while you cook the ravioli.
To serve: Cook the ravioli in a large pot of salted water for about 3 minutes. Drain and place on individual appetizer plates. Spoon some of the red pepper broth over the ravioli and garnish with fresh basil leaves.
Makes 8 servings.
Related Menus
Wine Tasting Party
Related Recipe Categories
Appetizers
Related Products
36" Custom Sealed Burner Range - VGCC
The new sealed burner gas range offers updated styling and even more exceptional features. The best can always be better. The Pro Sealed Burner System delivers precision control of 15,000 BTUs. And inside the oven, the combination of a 30,000 BTU u-shaped burner and GourmetGlo™ infrared broiler provide unrivaled power.