Crab Stuffed Ravioli with a Duxelle of Mushrooms, Shallots, Red Pepper, and Pistachios
Tip: Uncooked ravioli can be prepared the day before. Keep in the fridge, in a single layer on a baking sheet lined with waxed paper. Cover carefully with plastic wrap. If planning ahead and freezing all or part of the batch, place the baking sheet in the freezer. Once the raviolis have frozen, place in a sealed plastic bag and keep frozen until ready to use. Boil the frozen ravioli until it floats to the top, about 6 or 7 minutes.
For the ravioli:
48 won ton wrappers (a 12-oz. package) – $2.69
1 egg, lightly beaten – stock
¼ cup grated Parmesan or Asiago cheese – stock
2/3 cup part-skim ricotta cheese – $2.29
1 Teaspoon Old Bay seasoning – stock
1 Tablespoon fresh parsley, chopped – $0.99
salt and pepper to taste – stock
½ lb. fresh lump crab meat – $6.99
For the Duxelle:
2 Tablespoons olive oil – stock
5 Tablespoons sweet butter, divided – stock
2 medium-large shallots, minced – $0.49
8 oz. Cremini or other fresh, wild mushrooms, sliced, and roughly chopped – $1.52
1 large red Bell pepper, diced – $1.58
1/3 cup cooking sherry – stock
salt and pepper to taste
1/3 cup fresh parsley, chopped – included above
1/3 cup shelled pistachios, coarsely chopped – $1.89
Grand Total Assuming a Well-Stocked Pantry: $18.44
Total Per Serving: $4.61
1. Prepare the ravioli filling by combining the egg, cheeses, Old Bay, parsley and salt and pepper to taste. Fold in the crabmeat until thoroughly combined.
2. Sprinkle the work surface with either flour or corn meal. Place half of the won ton wrappers on the surface. Cover the other half with plastic wrap until ready to use.
3. Place 1 Tablespoon of crab filling in the center of each won ton. Lightly brush the edges of the wrapper with ice water, all the way to the filling.
4. Top with a second won ton and using your fingers, press down around the filling to push out any air.
5. Using a 2 ¾ – inch biscuit cutter (optional), cut out around the centered filling to create a round ravioli. Press together the edges of the trimmed dough to ensure a good seal.
6. Store the prepared ravioli as directed in the tip above.
7. Prepare the Duxelle sauce. In a large sauté pan, heat the olive oil and 3 Tablespoons of the butter over medium-high flame.
8. Add the shallots and sauté for 2 or 3 minutes until golden.
9. Add the mushrooms and red pepper and sauté, stirring frequently for about 6 minutes or until the mushrooms are golden.
10. Add the cooking sherry and bring to a boil. Continue cooking until most of the liquid has evaporated, about 2 or 3 minutes.
11. Stir in the parsley, pistachios, and the remaining 2 Tablespoons of butter. Cook, stirring until the butter has melted. Season with salt and pepper.
12. Meanwhile, bring a large pot of water to a boil. Add a splash of olive oil. Add the ravioli and lower flame, cooking the pasta over a gentle boil for 5 minutes (if fresh, not frozen pasta.) The ravioli will float to the top when it’s done. Using a slotted spoon, carefully transfer the ravioli to a colander.
13. Divide the pasta evenly between 4 plates and top with the mushroom and red pepper duxelle. Sprinkle with additional parsley if desired.