Crab & Shrimp Ravioli With Saffron Cream Sauce

Total Time: 2 hrs 20 mins Preparation Time: 2 hrs Cook Time: 20 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 4 large egg yolks, reserve whites in a cup
• 1/2 teaspoon sea salt
• 1 teaspoon olive oil
• 2 -3 tablespoons water
• 4 tablespoons flour, for dusting
• 16 ounces ricotta cheese (homemade rich fresh ricotta cheese)
• 1 cup lump crabmeat
• 20 large shrimp, raw, deshelled
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1/2 cup fresh parmesan cheese
• salt & pepper
• 1 teaspoon thyme
• 2 tablespoons butter
• 1 1/2 tablespoons flour
• 1/4 teaspoon saffron, soak in 1 t water for 2 hours
• 2 shallots or 1/4 medium onion, finely chopped
• 1 1/2 cups chicken stock
• 3 garlic cloves, minced
• 1 cup dry white
• 3/4 cup heavy cream
• salt & pepper
• 1/2 cup lump crabmeat
• 1/4 cup fresh parmesan cheese (to garnish)
• 1 tablespoon parsley (to garnish)

Recipe

• 1 1. prepare ricotta cheese. refrigerate.
• 2 2. on a clean surface, make a mound with flour and create a well in the middle for the eggs.
• 3 3.pour egg yolks into the well of flour, along with olive oil, salt and water.
• 4 4. gradually beat flour towards the middle until all flour is incorporated into eggs. add up to 3 additional tablespoons of water if too dry.
• 5 5. knead dough for 10 minutes until dough is smooth and elastic.
• 6 6. wrap ball of dough in plastic. rest 30 minute.
• 7 7. prepare filling while dough rests.
• 8 8. sautee shrimp with butter and garlic until cooked.
• 9 9. after shimp is cooked, remove shrimp,.
• 10 10. mix cooked butter and garlic with ricotta.
• 11 11. chop shrimp into 1/4" pieces & mix with ricotta.
• 12 12. add all other filling ingredients and stir until mixed together.
• 13 13. cut dough in half.
• 14 14. on floured surface, roll dough to make a thin sheet (about 1/16" thick).
• 15 15. cut rounds using a 3-4" cookie cutter or the top of a glass.
• 16 16. brush the edge of each round with reserved egg white.
• 17 17. fill each round with about 1 t heap of filling.
• 18 18. fold over and pinch shut, making sure the pasta is completely sealed.
• 19 19. bring 4 quarts of salted water to a boil.
• 20 20.in a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
• 21 21. dust in 1 1/2 t flour to create a "roux".
• 22 22. add and reduce 2-3 minutes.
• 23 23. add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
• 24 24. boil ravioli 3-5 minutes until done. gently remove and add to sauce.
• 25 25. lightly toss ravioli in sauce until coated.
• 26 26. serve topped with fresh parmesan and parsley.