Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan

We spent the weekend camping in our motor home at the coast. Unfortunately, we endured a massive rain and wind storm that kept us cooped up in the motor home instead of playing on the beach. We made the best of it by playing games, watching movies, and reading. On Sunday, we headed to Garibaldi for the crab races. Sadly, the races ended early and they were packing up to leave. My friend Currié managed to get us an amazing deal on whole cleaned & cooked dungeness crab. Once we got home, I steamed some of the crab a bit to until warm then served it with melted garlic butter and lemon. The crab was so tasty we didn’t need the butter! Fresh crab is hard to beat!

There was plenty of leftover crab meat so I decided to throw together this pasta for dinner. A simple veggie sauté with crushed red pepper flakes, garlic, olive oil, and a bit of butter tossed together with spinach and ricotta ravioli topped with crab meat, Parmesan, Pine Nuts, and basil. It was a delicious dinner that we all devoured. I still have crab leftover so I foresee eggs, asparagus, and crab in my future.

Cook the ravioli in salted water, per instructions. Drain ravioli reserving 3 tablespoons of pasta water.

While the ravioli is cooking, heat two tablespoons of olive oil in a large sauté pan over medium heat. Add the asparagus and grape tomatoes along with the crushed red pepper flakes then cook, stirring occasionally, for 4-5 minutes, until the asparagus is crisp tender and the tomatoes are ready to burst. Add the minced garlic, remaining olive oil, and butter. Toss to mix well then gently add the cooked & drained ravioli to the pan along with a few tablespoons of pasta water; season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl then top with shredded Parmesan, toasted pine nuts, and fresh basil. Serve immediately. Enjoy.

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Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan

Yield: 4

Ingredients:

10 oz Spinach and Ricotta Ravioli, cooked in salt water, per instructions
1 tbsp olive oil, divided
1 small bunch of asparagus, wooden ends removed, cut into thirds
1 cup of grape tomatoes
Pinch of crushed red pepper flakes
2 cloves of garlic
1 tbsp butter
Parmesan cheese, shredded, to taste
1 tbsp toasted pine nuts
2 tbsp fresh basil, chopped

Directions:

Cook the ravioli in salted water, per instructions. Drain ravioli reserving 3 tablespoons of pasta water.

While the ravioli is cooking, heat two tablespoons of olive oil in a large sauté pan over medium heat. Add the asparagus and grape tomatoes along with the crushed red pepper flakes then cook, stirring occasionally, for 4-5 minutes, until the asparagus is crisp tender and the tomatoes are ready to burst. Add the minced garlic, remaining olive oil, and butter. Toss to mix well then gently add the cooked & drained ravioli to the pan along with a few tablespoons of pasta water; season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl then top with shredded Parmesan, toasted pine nuts, and fresh basil. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net