Crab Ravioli with White Wine Sauce

This elegant dish features homemade crab ravioli filled with sweet, tender crab meat and a hint of lemon. It's served in a creamy white wine sauce, balanced with fresh herbs and a touch of garlic, delivering a luxurious yet comforting experience. Perfect for a special occasion or a delightful dinner at home, this recipe respects traditional Italian culinary principles while adding a creative flair.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1 cup fresh crab meat
• 1/4 cup ricotta cheese
• 1 tablespoon lemon zest
• Salt and pepper to taste
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• Parmesan cheese for serving

Instructions:

1. In a bowl, mix the flour with a pinch of salt. Make a well in the center and add the eggs. Gradually combine until a dough forms.
2. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
3. In a separate bowl, combine crab meat, ricotta cheese, lemon zest, salt, and pepper. Mix well and set aside.
4. Roll out the pasta dough thinly and cut into squares. Place a small spoonful of the crab mixture in the center of half the squares. Wet the edges with water, then top with the remaining squares and press to seal.
5. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Pour in the white wine and bring to a simmer, allowing it to reduce by half.
6. Stir in the heavy cream and let it simmer gently for about 5 minutes until thickened. Add chopped parsley and season with salt and pepper.
7. Cook the ravioli in boiling salted water for about 3-4 minutes or until they float to the surface. Drain and gently toss in the white wine sauce.
8. Serve warm, garnished with freshly grated Parmesan cheese and additional parsley if desired.