Crab Ravioli with White Wine Sauce

Indulge in the delicate flavors of homemade crab ravioli, perfectly paired with a luscious white wine sauce. This dish combines the traditional techniques of pasta-making with a creative touch of fresh herbs and a hint of citrus, offering a delightful blend of textures and tastes. It's a sophisticated yet approachable meal that is sure to impress while remaining suitable for pescatarians.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1 cup fresh crab meat
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup white wine
• 1 cup heavy cream
• 1 clove garlic, minced
• 1/2 teaspoon red pepper flakes
• Fresh basil leaves for garnish

Instructions:

1. Make the pasta dough by placing the flour on a clean surface. Create a well in the center and add the eggs. Mix until a dough forms, then knead for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
2. In a bowl, combine crab meat, ricotta, Parmesan, lemon juice, parsley, salt, and pepper. Mix until well combined.
3. Roll out the pasta dough to your desired thickness. Cut into squares or circles, and place a teaspoon of the crab filling in the center of half the pieces. Moisten the edges with water, and fold over to seal, pressing out air.
4. For the sauce, heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant. Pour in the white wine and let it reduce by half.
5. Stir in the heavy cream and simmer for about 5 minutes until slightly thickened. Season with salt and pepper to taste.
6. Meanwhile, cook the ravioli in boiling salted water for about 3-4 minutes or until they float. Drain and add to the sauce, tossing gently to coat.
7. Serve garnished with fresh basil leaves.