Tea 3: Cooking and "New Starts"

Crab Ravioli

Ingredients:

Ravioli Filling

1/2 cup Ricotta Cheese

2 teaspoons lemon juice

1 tablespoon lemon zest

1 teaspoon Himalayan pink sea salt

1/4 cup spinach (frozen squeeze all the liquid out)

1/4 cup shredded Parmesan cheese

2 teaspoons cracked black pepper

1 cup Alaskan king crab (steamed)

6 pasta sheets

1 egg for egg wash

sauce:

2 teaspoons olive oil

1 shallot finely diced

1 whole garlic clove

3 teaspoons flour

2 teaspoons cracked black pepper

2 tablespoons Sherry

2 teaspoons lemon juice

3 saffron threads

1/2 cup fat free half and half

1 tablespoon tomato paste

Himalayan pink sea salt to taste

pink peppercorn (garnish)

Mix all ingredients for the Ravioli Filling except for the crab in a mixing bowl. Taste and adjust pepper and salt seasoning to taste.

Once seasoning is to your taste gentle add in the cooked crab meat and mix.

Beat egg in a bowl for the egg wash and lay out pasta sheets

Brush the entire surface of pasta with egg wash and add three tablespoons full of filling

Cover with another sheet of pasta

Using a cookie/biscuit cuter cook out the raviolis

Using a fork seal the edges of the raviolis and place on a baking sheet until ready to cook

Bring a large pot of water with a dash of salt to a boil and cook Ravioli until they float

While the pasta is cooking make the sauce.

Heat a heavy skillet or cast iron pan over medium heat and add olive oil , shallot and the whole garlic clove. Saute for 4 minutes until shallot is translucent , remove the garlic clove and sprinkle the shallot with flour and cook for 2 minutes stirring the whole time to get rid of the raw flour taste.

Add the saffron threads to the half and half.

Once the flour has cooked add the sherry turn heat up to medium high and cook until some of the sherry cooks off then add the lemon juice , half and half with saffron, pepper , salt and whisk together and then stir in the tomato paste and cook until it thickens. Taste and add more salt if needed.