Ravioli Spotlight: Crab Artichoke

Another of the most requested ravioli we are asked about are the crab ravioli, most recently by customer Dena at last week’s market.  Crab Artichoke and Crab Parmesan are similar in that they both showcase the crab up front, but we are going to focus on the Crab Artichoke first.  We like to use delicate or lighter sauces with these ravioli so as to not overpower the crab.  This red pepper coulis pairs well with shellfish; paired with briny kalamata olives and capers, this dish should accentuate the sweetness and briny nature of the crab.  You can use canned or previously roasted red peppers to cut down on your prep time, but this recipe uses fresh ones, and if you don’t have limoncello, just season with lemon juice and a little sugar.

Set your oven to 350 degrees F.  In a baking dish with a lid or a dutch oven, add red peppers, onions, and garlic, cover with olive oil, and cover with lid.  Roast for an hour and a half, if the oil doesn’t completely cover your vegetables, stir occasionally your veg is really soft.  Transfer to saucepan  or blender, blend until smooth, then strain through chinois or fine mesh strainer.  Season with salt, pepper, smoked paprika, and limoncello to taste.

While vegetables are roasting, on a sheet tray spread out your slices of proscuitto.  Bake for 20 minutes, turning the pan after 10 minutes, until proscuitto is crispy through.  Let slices rest on paper towels to dry and remove grease.  Set aside.

After sauce is strained and seasoned, start boiling water in your pasta pot. cook your ravioli in salted, boiling water for 3-5 minutes, until they float.   In a saute pan, heat EVOO on medium heat.  Saute minced garlic for 3 or 4 minutes, until  fragrant. Add your sauce, kalamata olives, capers, and artichoke hearts and keep warm on low heat until ravioli are done. Addd your ravioli to sauce, cook for about 1 more minute, then plate.

After plating ravioli, crumble crispy proscuitto over the top, and garnish with chopped parsley.