Ravioli With Sweet Crab And Green Herb Pesto

By á-174942

Ingredients

• FILLING:
• 1 recipe Pasta Dough for Ravioli (see recipe)
• 1 pound tub Dungeness crabmeat picked through for shells
• 2 tablespoons extra-virgin olive oil
• 1/2 lemon juiced
• Sea salt to taste
• Freshly-ground black pepper to taste
• 1 large egg white
• SAUCE:
• 4 cups mixed fresh herbs - (packed) (such as flat-leaf parsley, basil, tarragon, and mint)
• 4 green onions, green parts only chopped
• 1 lemon zest finely grated
• Sea salt to taste
• Freshly-ground black pepper to taste
• Extra-virgin olive oil as needed
• 2 anchovy fillets
• 3 garlic cloves minced
• 1/2 cup heavy cream

Preparation

Step 1

Make the pasta dough as directed in the master recipe.

To make the filling: Combine all the ingredients in a mixing bowl, stirring to incorporate.

To make the sauce: Put the herbs in a food processor with the green onions, lemon zest, salt, and pepper; pulse to chop it up a bit. Add about 1/4 cup of olive oil and puree it down until smooth and bright green.

Coat a wide saute pan with a couple of tablespoons of olive oil and place over medium heat. When the oil gets hazy, add the anchovies and mash them up with a wooden spoon so they melt into the oil. Toss in the garlic and stir it around until it just begins to turn golden, not brown. Carefully pour the herb sauce into the anchovy oil, stirring to incorporate. Mix in the heavy cream and season with salt and pepper.

This recipe yields 24 ravioli.