12.28.2012

crab ravioli with lemon brown butter

Today I wanted to use the rest of our ravioli's up that we had leftover from making potstickers. I had made plans to make a heavier cream sauce but because of this snow storm, I figured it was just safer to stay at home. So we used what we had [which wasn't much]. 



I had ricotta on hand which is the perfect base for italian raviolis  We had some canned lump crab in the pantry so I threw that in there and mixed the two. A dry mixture is a good thing. I added some grated garlic, dried parsley flakes, and dried onion flakes. If you wanted to up the lemon factor, you could also add some lemon zest. It can easily hijack the dish though so I went easy. 



Next, I put a medium pot on high heat to get that sucker up to a boil. While it's taking its time getting there [I have an electric stovetop], I assembled my raviolis. I used a teaspoon to fill them with the mixture and wet the edges with water before sealing. See my previous post with more wonton basics if you need to. I managed to get them all done in time for the boil-a-rama. 



I use a metal, handheld, strainer to insert and remove my raviolis. It's easier than dumping them in and splashing myself. Been there. Boil these suckers for a good 3-5 minutes. You'll see that they kind of become translucent and you can see some of the filling. I keep my heat on high because typically when you add the wontons [and I tend to add about 6-8 at a time], it will drop the temperature and it won't boil so hard. 

Once they've finished and I've drained and plated them, I move the plate to the microwave while I quickly make my brown butter sauce. This is a little tricky and to be honest, I'm still working on mastering it. I exchanged my pot for a sauce pan and reduced the heat to low/simmer. I waited a bit before adding my pan because I didn't want it to get too hot and for my butter to burn. That's basically what you're trying to avoid at this point.

I took unsalted butter and added it to the pan. Once it melted, I whisked constantly. You'll see it gets a bit frothy. You're on the right track. Keep going and you'll notice that the frothiness decreases and it gets a different look to it. If you watch closely, you'll see the color start to change. This is what you want. Little specks will start to come to the surface that are an amber color. Your butter will also turn a LIGHT brown color. You do not want to burn this. Stop now. 







Whisk in some fresh lemon juice and you're good to go. Sage brown butter is also another option/ take on this. You'd just add it at the end and let it fry up. 

I hope you try this one [with white wine to boot]. It's a fresh and light meal that's really tasty!                                


Crab Ravioli with Lemon Brown Butter

15 oz ricotta, low fat
6 oz lump crab meat, canned
2 garlic cloves, minced
2 tsp dried parsley flakes
1 shallot chopped or 1 tsp dried onion
1 lemon [zested and juiced]
6 Tbsp unsalted butter
wonton wrappers 

Mix first five ingredients in bowl. Lemon zest is optional. Bring medium pot of water to a boil. Fill wonton wrappers with teaspoon full at a time, folding over to create triangles. Seal with water and pinch with fork along edge. Boil 3-5 minutes. Remove and place on plate in microwave. 

Place butter in saucepan and heat to medium. Once melted and frothy, whisk continually until froth disappears. Continue to whisk until color changes and bits release from bottom of pan. Butter should be a light brown and no darker. Remove from heat and add juice of one lemon.

Pour lightly over dish and enjoy!



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