by Karin Calloway
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:
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:
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 Wine Tasting Party Pairing wine with food doesn't have to be intimidating, and wine options don't necessarily have to be expensive. In fact, many wine experts suggest that you simply drink the wine you like. |