Fresh Crab, lemon zest and pea puree come together for a perfect savory spring dish
Combine all ingredients into a medium size mixing bowl. Use the back of a fork and work your way around the bowl to combine ingredients very, very well. The crab should be broken down and the mixture should be similar to a spreadable cheese. (Optional: Add mixture into a piping bag)
Using your favorite fresh pasta recipe, roll out your dough into sheets and prepare your dough for filling.
Fill raviolis with about a teaspoon of mixture, or as much as is needed for your ravioli frame.
After raviolis are sealed, set onto a tray lined with parchment, and heavily floured with semolina so the raviolis do not stick to the parchment. Keep cold.
Cook raviolis for about 3 minutes in boiling, salted water. Gently add to sauce pan and plate raviolis with extra crab. Garnish with lemon zest peels. Drizzle with olive oil. Serve hot.
I used the following recipe as the basis of my pea puree with some personal changes along the way. You can use any light, pea or a pea and mint soup recipe, and adjust it to the right thickness and flavor profile. Just make sure it is very silky & smooth.