📝 About This Recipe
This exquisite dish marries the delicate sweetness of fresh lump crabmeat with the silky texture of handmade egg pasta. Drawing inspiration from the coastal trattorias of Northern Italy, the filling is kept light with creamy ricotta and a hint of lemon zest to let the seafood shine. Bathed in a velvety lemon-chive beurre blanc, each bite offers a sophisticated balance of richness and bright, citrusy acidity.
🥗 Ingredients
Handmade Pasta Dough
- 2 cups 00 Flour (plus extra for dusting)
- 3 pieces Large Eggs (at room temperature)
- 1 teaspoon Olive Oil
- 1/2 teaspoon Sea Salt
Crab Filling
- 12 ounces Lump Crabmeat (drained and picked over for shells)
- 1/2 cup Ricotta Cheese (whole milk, drained of excess moisture)
- 1 tablespoon Lemon Zest (from about 1 large lemon)
- 2 tablespoons Fresh Chives (finely minced)
- 1 small Shallot (minced and sautéed until translucent)
- 1/4 teaspoon Old Bay Seasoning (for a subtle savory depth)
Lemon-Chive Beurre Blanc
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Heavy Cream (helps stabilize the sauce)
- 1 cup Unsalted Butter (cold, cut into small cubes)
- 1 tablespoon Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
On a clean work surface, mound the flour and create a deep well in the center. Add the eggs, olive oil, and salt into the well.
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2
Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls of the well until a thick paste forms. Switch to your hands and knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
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3
While the dough rests, prepare the filling. In a medium bowl, gently fold together the crabmeat, ricotta, lemon zest, minced chives, sautéed shallots, and Old Bay. Be careful not to overwork the crab; you want small chunks to remain.
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4
Divide the pasta dough into four pieces. Using a pasta machine, roll each piece into a thin sheet (typically the second-to-last setting). Keep sheets covered with a damp towel to prevent drying.
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5
Lay one sheet of pasta on a floured surface. Place rounded teaspoons of the crab filling about 2 inches apart along the center of the sheet.
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6
Lightly brush the pasta around the filling with a tiny bit of water. Place a second sheet of pasta over the top, pressing firmly around each mound of filling to expel any trapped air.
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7
Use a pasta cutter or a sharp knife to cut into squares. Press the edges again to ensure a tight seal. Place finished ravioli on a baking sheet dusted with semolina or flour.
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8
For the sauce: In a small saucepan over medium heat, simmer the white wine and lemon juice until reduced to about 2 tablespoons.
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9
Whisk in the heavy cream and let it bubble for 30 seconds. Reduce heat to the lowest setting.
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10
Whisk in the cold butter, one cube at a time, waiting until each piece is nearly melted before adding the next. The sauce should be thick, pale, and glossy. Remove from heat and stir in the fresh chives.
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11
Bring a large pot of salted water to a gentle boil. Carefully drop the ravioli in. Cook for 3-4 minutes; they will float to the surface when done.
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12
Use a slotted spoon to transfer the ravioli directly into the warm sauce or onto serving plates. Spoon extra beurre blanc over the top and serve immediately.
💡 Chef's Tips
Always pick through your crabmeat twice; there is nothing worse than a piece of shell in a delicate ravioli. If you don't have time for homemade pasta, high-quality won ton wrappers can be a great substitute for a thinner, lighter texture. When sealing the ravioli, ensure there are no air bubbles, as these will cause the pasta to burst in the boiling water. Keep the butter for the sauce very cold; this is the secret to a thick, emulsified beurre blanc that doesn't break. If the sauce begins to separate, whisk in a teaspoon of warm water or heavy cream to bring it back together.
🍽️ Serving Suggestions
Pair with a crisp, chilled Glass of Vermentino or a dry Sparkling Prosecco. Serve alongside a simple arugula salad with shaved parmesan and a light lemon vinaigrette. A side of roasted asparagus with a dusting of sea salt complements the delicate seafood perfectly. Garnish with a few edible micro-greens or a pinch of smoked paprika for a pop of color. Offer crusty ciabatta bread on the side to soak up every drop of the lemon butter sauce.