Crab Ravioli

Name: Crab Ravioli
Ingredients: For 4 people:; 500 g fresh egg pasta; 150 g breadcrumbs; 150 ml cream; 1 egg white; 2 tablespoons Parmesan; 200 g crab meat, canned; 500 g ripe tomatoes; 5 tablespoons olive oil; 1 tablespoon pickled capers; 2 sprigs basil; 1 tablespoon sugar; 3 tablespoons white vinegar; Salt and pepper

14 ingredients

1 steps

Ingredients

For 4 people:
500 g fresh egg pasta
150 g breadcrumbs
150 ml cream
1 egg white
2 tablespoons Parmesan
200 g crab meat, canned
500 g ripe tomatoes
5 tablespoons olive oil
1 tablespoon pickled capers
2 sprigs basil
1 tablespoon sugar
3 tablespoons white vinegar
Salt and pepper

Directions

1

Pour into a bowl the bread crumbs in small pieces. Pour in the cream. Let rest 10 minutes. Crushing everything with a fork. Which may not eliminate the cream has been absorbed by the bread, pouring from the bowl. Combine in bowl crab meat, parmesan and the album. Salt and pepper. Cut the pastry as many disks as possible. Brush with half of the album. Distribute the stuffing in the center. Cover with remaining discs, pressing along the edge. Place on a plate and refrigerate. Bring to boil the water. 30 seconds dip tomatoes. Drain in a basin of cold water. Keep the water to a boil. Peel the tomatoes, cutting the flesh into small pieces. Saute in a pan with oil, tomatoes. Combine salt, pepper, capers and basil. Pour sugar into a pan, let it caramelize for 1 minute. Sprinkle with vinegar and thicken 1 minute. Pour the caramel on the tomato mix. Boil the ravioli in boiling water 5 minutes. Drain the pan of tomato. Stir over medium heat. Transfer the ravioli to a serving dish. Decorate with bunches of basil.