Crab Ravioli Filling With Lemon Caper Butter

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From tastes of the pacific northwest by fred brach and tina bell. Use your own favorite ravioli dough recipe for this one. Very rich recipe.

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Steps

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Filling: soak bread crumbs in 2t of the cream.

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Mix the bread crumbs , crab , butter and remaining cream.

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Beat egg yolks and then beat into mixture.

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Salt to taste.

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Make sheets of pasta , placing dabs of the filling every three inches or so on the bottom sheet , spread a top sheet over and cut with a ravioli cutter or a sharp knife.

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Make the ravioli about 2 inches square.

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To a large pot of boiling water add ravioli a few at a time , return to boil , lower heatand simmer until pasta is just tender , about 10 minutes.

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Remove with slotted spoon and drain.

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Lemon-caper butter: melt butter over lowest heat.

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Add other ingredients and warm until just heated through.

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Divide raviioli among warm serving plates.

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Spoon on warm lemon caper butter and serve immediately.

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Ingredients

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ravioli, fresh breadcrumb, whipping cream, crabmeat, butter, egg yolks, salt, lemon juice, capers, parsley