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Crab and Spinach Ravioli with Pecorino Romano Cheese
Created by: Howcan Team
Ingredients
- 1 pound fresh crab meat
- 1 cup chopped spinach
- 1/2 cup Pecorino Romano cheese, grated
- 1/4 cup ricotta cheese
- 1/4 cup breadcrumbs
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 package of fresh pasta dough
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Pecorino Romano cheese, grated
- Fresh parsley for garnish
Instructions
- In a large bowl, combine 1 pound of crab meat, 1 cup of chopped spinach, 1/2 cup of grated Pecorino Romano cheese, 1/4 cup of ricotta cheese, 1/4 cup of breadcrumbs, 1/4 teaspoon of nutmeg, and salt and pepper to taste.
- Roll out the fresh pasta dough and place small spoonfuls of the crab and spinach mixture onto the dough, leaving space between each spoonful. Cover with another sheet of pasta dough and press around the filling to seal. Use a ravioli cutter to cut out the individual ravioli. Repeat with the remaining dough and filling.
- Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add 2 cloves of minced garlic and cook for 1-2 minutes, until fragrant. Pour in 1 cup of heavy cream and bring to a simmer. Stir in 1/2 cup of grated Pecorino Romano cheese until melted and the sauce has thickened slightly.
- Add the cooked ravioli to the skillet and gently toss to coat in the sauce. Cook for an additional 2-3 minutes, until the ravioli are heated through.
- Divide the ravioli among serving plates, spooning any remaining sauce over the top. Garnish with fresh parsley and additional Pecorino Romano cheese, if desired. Serve hot and enjoy!
The history of Crab and Spinach Ravioli with Pecorino Romano Cheese can be traced back to the coastal regions of Italy, where fresh seafood and flavorful cheeses are abundant. This delectable dish is a fusion of land and sea, with the sweetness of crab meat complementing the earthy spinach and the sharpness of Pecorino Romano cheese. Renowned chefs in regions like Sicily and Sardinia have perfected this recipe, using the finest local ingredients to create a symphony of flavors. Today, the best versions of this dish can be found in authentic Italian restaurants that prioritize fresh, high-quality ingredients. The key to getting this dish right lies in the delicate balance of flavors and the perfect al dente texture of the ravioli. For a unique twist, some chefs also incorporate a hint of lemon zest or a drizzle of truffle oil to elevate the dish to new heights. Whether enjoyed in a rustic trattoria or a fine dining establishment, Crab and Spinach Ravioli with Pecorino Romano Cheese is a true celebration of Italian culinary artistry.
60 min
4 servings
480 calories
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