Ingredients
Method
- Mix flour with eggs, knead 10 min, rest 1 hour.
- Combine crab, ricotta, lemon juice, salt, parsley. Chill.
- Roll dough into thin sheets.
- Place 1 tsp filling every 1½ inches, top with second sheet, seal and cut.
- Boil salted water, cook ravioli 3 min.
- Melt butter and spoon over ravioli. Serve hot.
Nutrition
Notes
Ensure the filling is well chilled before assembling to prevent tearing the pasta.
