Monday, September 29, 2008

Crab and Spinach Stuffed in Brown Butter Vinaigrette

12 pieces of homemade ravioli pasta
8 oz. jumbo lump crabmeat
6 oz. spinach (blanched)
4 oz. pancetta
4 oz. brown butter vinaigrette
2 oz. grated reggiano parmesan cheese
1 oz lemon juice
salt and pepper to taste

Bring a large pot of water seasoned with salt to a rolling boil. Add pasta and cook for approximately 1.5 to 2 minutes. Do not over cook Add jumbo lump crabmeat, lemon juice, salt, pepper and brown butter vinaigrette and toss 30 seconds. Add spinach and toss for 15 seconds. Add ravioli to the pan and toss for moments. Season to taste. Spoon onto plate and finish with cheese.

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