Cookbook:Crab Meat Ravioli Filling

Crab Meat Ravioli Filling
Category	Filling recipes
Difficulty

Cookbook | Ingredients | Recipes | Ravioli | Italian cuisine

Ingredients

• 1 tbsp butter
• ½ cup finely-diced onion
• ¼ cup finely-diced celery
• 9 oz crab meat, fresh or canned (see notes)
• 2 tbsp Dijon mustard
• 2 tbsp heavy cream
• 1 large egg, beaten
• 2 tbsp lemon juice
• 2 tbsp parsley, chopped
• ¼ cup bread crumbs
• ¼ tsp salt (if using fresh crabmeat)
• ¼ tsp black pepper

Procedure

1. Sauté the onion and garlic in the butter over low heat until soft, about 15 minutes.
2. Combine crab meat, mustard, cream, egg, lemon juice, parsley, bread crumbs and seasonings in a bowl.
3. Add the onion and celery and mix until well blended but not homogeneous.
4. Cover and refrigerate until the pasta dough is ready.

Notes, tips, and variations

• If using canned crab meat, drain in a sieve and taste. If excessively salty, rinse under running water until palatable.