Katie Hinton, owner of Bellingham Pasta Co., has perfected a crab-stuffed ravioli for Bellingham SeaFeast’s Keep It Simple Seafood cooking series that is made with fresh flavors perfect for a summer evening.
• Ravioli
• 1 unit of Bellingham Pasta Co. sheets
• 1 cup ricotta
• 1 cup cracked crab
• Juice of 1 small lemon
• Lemon zest
• Salt and pepper
• 3 tablespoons of olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon fresh thyme
• Juice of 1 small lemon
• Salt and pepper
• Fresh parsley for garnish
Drain as much moisture from both the ricotta and crab. Mix them, add lemon juice and zest. Salt and ground black pepper to taste. Refrigerate.
Lay sheets on counter. Wipe off rice flour from sheet with a clean, slightly damp dish towel.
Make little ball with the crab mixture that’s about the size of a cherry.
Place the ball on the pasta sheets. Take a wet finger, and wet all four sides of the sheets. Then fold the sheet over the ball. Crimp down around the filling, making sure to get all of the air out. Air will cause the ravioli to explode in the water.
Push down on all four sides, make a very tight seal. Cut around and crimp with a fork or pasta crimper.
Put in the fridge for at least an hour before cooking.
Salt and boil a large pot of water.
The raviolis will take about 3 minutes to cook. Once they are floating at the top of the pot they are finished.
Sauté olive oil and unsalted butter until you smell a nutty fragrance. Don’t burn it, and start over if you do. Add fresh thyme and lemon juice. Season with salt and ground pepper.
After the raviolis are cooked, scoop them up with a slotted spoon and place them in the brown butter sauce. Mix them gently coating the raviolis with the sauce.
Garnish with fresh Italian parsley.
These raviolis are also great pan fried.
The cooking video of Katie Hinton’s crab-stuffed ravioli recipe for Bellingham SeaFeast Keep It Simple Seafood (KISS) cooking demos can be viewed at bit.ly/4kbMgOK. KISS is a seafood cooking workshop in partnership with Bellingham SeaFeast and Bellingham Dockside Market. For information on the next cooking demonstration, visit bellinghamseafeast.org/events.
