Ingredients
- Homemade Pasta recipe up until you chill the dough.
- 1 egg white, beaten
- 1 cup low-fat Ricotta
- 1 bag of spinach leaves, stems removed
- 1 tablespoon unsalted butter
- 1 clove garlic, chopped
- 1 tablespoon minced shallots
- 1/4 cup cooked snow crab meat
- 1/4 cup grated Pecorino Romano Cheese
- 1 egg
- salt
- pepper
- Shrimp and Lobster Cream Sauce
- 2 cups heavy cream
- 2 cups whole milk
- 3 tablespoon butter
- 1/4 cup flour
- 1 teaspoon sea salt
- 1 teaspoon white pepper
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoon seafood base *optional but it does ‘make’ the dish
- 1/2 cup fresh grated Pecorino Romano cheese
- 2 cups fresh spinach leaves, rough chopped
- 1 cup cooked lobster chunks
- 12 jumbo shrimp, thawed and deveined
- 1 tablespoon minced shallots
Instructions
- In a large saute pan, add the butter and melt.
- Add the garlic and shallots and saute until golden brown.
- Add the spinach, salt and pepper and cook until the spinach is wilted.
- Put this in a colander and squeeze out all of the juice. You want the spinach as dry as possible.
- Once dry,place it in a big bowl then add the egg, ricotta, crab and pecorino cheese.
- Season with salt and pepper and mix until combined – leaving the crab chunks in tact.
- Set aside.
- Remove the chilled dough from the fridge.
- Roll out pasta using either your pasta machine or a rolling pin. You’ll need a very thin sheet of pasta as thin as you can possibly manage without tearing the pasta.
- Place one of the pasta sheets onto a lightly floured surface.
- Using a small cookie scooper, scoot out spinach crab mixture onto pasta sheets. Be sure to keep a small bit of distance between each scoop. ~about every 2″ apart.
- Using a pastry brush, brush egg white around each bit of filling, making the dough damp not wet
- Take the second piece and cover the bottom piece with it, be careful to not tear it.
- Use your fingers to seal the pasta sheets tightly together and remove any air.
- Press around each ravioli being careful not to squeeze the filling out.
- Using a round ravioli cutter or in a pinch you can use a fluted pastry cutter, cut each ravioli and put on a sheet pan sprinkled with VERY lightly with flour. Set aside until ready to boil.
- Bring a large pot of salted water to boil.
- In a 12″ sauce pan, add 2 tablespoon butter, shallots, and saute until shallots are translucent over medium heat.
- Add the shrimp and cook 3-4 minutes or until pink and curled.
- Remove shrimp from pan and set aside.
- Add the 1 tablespoon of flour and melt.
- Add in the flour and whisk for ~2 minutes.
- Add in the milk and heavy cream and whisk to incorporate.
- Add in the salt, pepper, nutmeg, seafood base stirring to combine.
- Increase the heat to medium-high whisking constantly to slightly thicken.
- Add the cheese and whisk.
- Add in the spinach and stir with a rubber spatula.
- At this point you’re ready to put it all together.
- Add the ravioli to the pot of salted boiling water.
- IMMEDIATELY turn the heat down to a gentle boil.
- While you do this, add the shrimp and lobster to the cream sauce and reduce the heat to low stirring to combine.
- The pasta should be done in 4-8 minutes. Fresh pasta doesn’t take long.
- Place the cooked ravioli in the sauce then plate.
- Garnish with chives and some spinach pesto.