' Willamette Valley Vineyards - Dungeness Crab & Cauliflower Ravioli

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Dungeness Crab & Cauliflower Ravioli

Dungeness Crab & Cauliflower Ravioli
Recipe by Chef Eric Nelson


1 ½ tsp. unsalted butter               

1 ¼ cup water   

Salt & white pepper to taste

2 tbsp. extra virgin olive oil         

1 cup heavy cream

2 garlic cloves, minced  

½ lb. Dungeness crab    

½  up grated parmesan

1 cauliflower, cut into florets                     

Fresh herbs (cilantro, chive) to taste

8 fresh pasta sheets 4" squares


Bring large pot of water to a boil.  In a skillet, melt the butter in 2 tsp of the oil and add florets over medium heat. Cook for about 4 minutes or until browned. Add garlic and cook for 1 minute or until fragrant.  Add water and cover, cook for about 4 minutes or until cauliflower is tender.  Add cream and simmer until thickened.  Add crab meat and stir gently.  Season with salt and pepper to taste, set aside and keep warm.  Cook pasta sheets until done, toss with oil salt and pepper.  Place one sheet down and spoon crab mixture on top.  Cover with top sheet and sprinkle with herbs and enjoy!


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