Cookbook:Crab Meat Ravioli Filling

| Ravioli | Italian cuisine

Ingredients

 * 1 tbsp butter
 * ½ cup finely-diced onion
 * ¼ cup finely-diced celery
 * 9 oz crab meat, fresh or canned (see notes)
 * 2 tbsp Dijon mustard
 * 2 tbsp heavy cream
 * 1 large egg, beaten
 * 2 tbsp lemon juice
 * 2 tbsp parsley, chopped
 * ¼ cup bread crumbs
 * ¼ tsp salt (if using fresh crabmeat)
 * ¼ tsp black pepper

Procedure

 * 1) Sauté the onion and garlic in the butter over low heat until soft, about 15 minutes.
 * 2) Combine crab meat, mustard, cream, egg, lemon juice, parsley, bread crumbs and seasonings in a bowl.
 * 3) Add the onion and celery and mix until well blended but not homogeneous.
 * 4) Cover and refrigerate until the pasta dough is ready.

Notes, tips, and variations

 * If using canned crab meat, drain in a sieve and taste. If excessively salty, rinse under running water until palatable.