Ravioli With Sweet Crab And Green Herb Pesto

Recipe Ingredients

1		Pasta Dough for Ravioli - (see recipe)
		Filling
1 lb	454g / 16oz	Tub Dungeness crabmeat - picked through for
		Shells
2 tablespoons	30ml	Extra-virgin olive oil
1/2		Lemon - juiced
		Sea salt - to taste
		Freshly-ground black pepper - to taste
1		Egg white (large)
		Sauce
4 cups	440g / 15oz	Mixed fresh herbs - (packed)
		= (such as flat-leaf parsley, basil,
		Tarragon, and mint)
4		Green onions, green parts only - chopped
1		Lemon - zest finely grated
		Sea salt - to taste
		Freshly-ground black pepper - to taste
		Extra-virgin olive oil - as needed
2		Anchovy fillets
3		Garlic cloves - minced
1/2 cup	118ml	Heavy cream

Recipe Instructions

Make the pasta dough as directed in the master recipe.

To make the filling: Combine all the ingredients in a mixing bowl, stirring to incorporate.

To make the sauce: Put the herbs in a food processor with the green onions, lemon zest, salt, and pepper; pulse to chop it up a bit. Add about 1/4 cup of olive oil and puree it down until smooth and bright green.

Coat a wide saute pan with a couple of tablespoons of olive oil and place over medium heat. When the oil gets hazy, add the anchovies and mash them up with a wooden spoon so they melt into the oil. Toss in the garlic and stir it around until it just begins to turn golden, not brown. Carefully pour the herb sauce into the anchovy oil, stirring to incorporate. Mix in the heavy cream and season with salt and pepper.

This recipe yields 24 ravioli.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D64) - from the TV FOOD NETWORK

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