Crab Stuffed Ravioli - Attempt

Before starting this recipe, find a bottle of red wine.
Open it
Liberally use wine on the cook throughout the process.

So this is the recipe I tried the other day for crab ravioli. It's a two part recipe, one for the pasta then another for the filling.
Part 1 - Pasta 

• 1/2 cup semolina
• 1/2 cup almond flour
• 1/2 cup flour
• dash of salt
• dash of sugar
• 2 eggs

Put the dry goods into a bowl, and mix thoroughly. Create a small indentation in the center and crack the two eggs into the center. I used a small fork at first, then my hands to thoroughly knead the mixture together, thoroughly. When you think you're done kneading, knead for another minute. Roll into a 'log' then stick in the fridge for at least 30 minutes. I usually let it sit there for 1-2 hrs.
I would have used more almond flour, but my last attempt with 100% almond flour created epic difficulties when trying to feed the pasta roller, so I backed off to make sure it had enough regular flour to bond the mixture.


Part 2 - Filling

• 6 ounces of crabmeat - chopped
• 1/4 red onion - finely chopped
• 1/4 red pepper - finely chopped
• 2 cloves of garlic, bug uns - finely chopped
• 1 tblspn of butter
• 2 teaspoons of capers, drained
• 1/4 teaspoon shredded lemon peel
• 1 teaspoon of basil
•  1 teaspoon of crushed pine nuts(can skip)
• 1/4 cup shredded parm/reggiano cheese

Add everything(but the parm/regg) to a skillet and sautee for 5-10 until everything looks like its been cooked down. If you don't know what cooked down means, think soft onions. Then add the cheese and let sit for a few minutes. 

If you like a creamier filling, use some ricotta cheese after everything has been cooked down and mix thoroughly.

 

Putting it together

I used a kitchenAid pasta roller, first rolling down on a 1 setting, and stepping down to a 4. With higher almond flour concentrations I have found its harder to get a smooth sheet, but keep at it, and use regular flour as needed to make sure everything sticks together. After rolling the flat sheets(you should get 4 good sized ones), lay two flat on a board, spoon(or use your hands) a quantity in the center, cover...and pinch tight..very tight. 

 

Whala-ravioli...  plus or minus a step or two

Issues:

I had issues with the almond flour and the dough not sticking together...also the filling cooked down a little differently than normal and was a little dry so I recommend using some olive oil.