Label
All
0
Clear all filters

Raviolo of Crabmeat with Shellfish Butter Sauce

Rate this recipe

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

By Jeremiah Tower

Published 2002

  • About

I like making one big raviolo per person for a first course—or two for a main—because they are easier to keep track of while they are cooking. If you are standing there with hungry family or guests behind you and you have to shuffle sixteen to twenty ravioli into simmering water, then watch them like a hawk so they don’t burst from the water boiling too vigorously, or stick to the bottom of the pan from the water not boiling vigorously enough, you would wish you were cooking these larger on

Ingredients

Method

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title