Luci's Tasty Adventures

I am the happy and lucky(bell) owner of a Kitchen Aid Mixer.  This Christmas I received the pasta making attachment kit.  It came with three attachments,  fettuccine roller,  pasta roller, spaghetti roller.  I don't think you need a fancy pasta roller to make fabulous pasta, but it can't hurt.

For new years we had king crab legs, and I decided the best place to use the left overs would be in a ravioli.  I wanted to keep this simple because this was my first fresh pasta experience, and I wanted my pasta to sparkle like Edward.  So it's a simple ravioli served with a very simple lemon olive sauce.  Enjoy!

Pasta Dough Ingredients:
 

• 2 ½ cups all purpose flour
• 2 large eggs, beaten + 1 egg reserve for egg wash
• 1 ½ tsp kosher salt

Method:

Add flour, eggs, and salt to mixing bowl.  Combine by hand with a spoon, then kneed dough using your dough hook on setting number two for two minutes.  Dough should not stick to hands when you pinch it together; if dough seems too dry add a tbsp of water and kneed for another minute.













Remove dough from mixer and kneed by hand on floured board; kneed for about two minutes.  Section dough into four pieces, and store in refrigerator for at least 20 minutes; dough can be stored over night.  Caution do not over work your dough or it will dry out.

While the dough is in the refrigerator prepare your ravioli filling and sauce.

Crab Filling Ingredients:

• 1 Cup fresh crab
• 1 shallot, finally chopped
• 3/4 cup ricotta cheese
• 1 tbsp Italian flat leaf parsley, chopped
• 1 tbsp fresh basil, chopped

Method:

Mix crab, shallot, ricotta cheese, parsley, and basil- set aside in refigerator till you are ready to fill ravioli, this can be made in advance (:

Sauce

• ¼ cup extra virgin olive oil
• zest of one lemon

Method:

Grated lemon zest in a non reactive bowl, and olive oil.  Let sit till you are ready to serve.  I used a very special fruity extra virgin olive oil for this recipe.  It came from Napa, Ca I believe. 

Making Ravioli

Boil large pot of water.

Create pasta sheets by using your manufactures instructions or simply rolling them out by hand.  Use one disk at a time. 

Take one disk out of refrigerator and roll it into a 4 inch disk, about ¼ inch think.
















Turn mixer to setting #2 and feed the disk through the roller (roller on setting #1).  Take the dough and fold it in half and feed it through again; repeat three times.  Turn mixer off and change your pasta attachment to setting #2; feed through roller.  Turn mixer off and turn your attachment to setting #3; feed through roller.  Continue doing this one setting up each time till you reach setting #6.


 














Take your large rectangle of dough and cut in into strips 2.5 in by 5 in .











Take one hefty tsp of filling in the middle of each square; brush with egg wash and crimp together with another square of pasta.













Transfer sealed ravioli to floured baking sheet.










Season pot of boiling water with salt and 1 tbsp olive oil.  Drop ravioli in water and cook for about 5-7 minutes till al dente.  Serve ravioli with a drizzle of the infused olive oil sauce and top with freshly grated Parmesan cheese and fresh parsley.