SPINACH & RICOTTA RAVIOLI AND ALASKAN KING CRAB IN BACCALA MANTECATO SAUCE
20+
min
cooking time
2-3
servings
medium
difficulty

SPINACH & RICOTTA RAVIOLI AND ALASKAN KING CRAB IN BACCALA MANTECATO SAUCE

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Ingredients

  • 1 package Giovanni Rana Spinach & Ricotta Ravioli

Baccala Mantecato (Salt Cod in Milk Sauce): - 4 oz dried cod (baccala), reconstituted - 8 oz fresh cod - 1 large Yukon gold potato - 1 qt whole milk - 4 oz virgin olive oil - 2 tbsp butter - 8 oz fresh Alaskan king crab - 2 oz fresh chives

20+
min
cooking time
2-3
servings
medium
difficulty

Preparation

Remove the king crab from the shell and cut into 1/2 inch pieces, place in a container. Steam or poach the fresh cod fillet in water or vegetable stock until thoroughly cooked through.

Boil and peel the potato (bake it if desired). After the cooked potato has cooled, peel and roughly chop it. Take the reconstituted cod, steamed fresh cod and potato and place in a blender. Add half of the milk and half extra virgin olive oil. Cover blender and puree all ingredients until very smooth. Add more milk as needed so the puree forms a funnel. It is ready when the funnel in the blender just disappears. Place in a container. The sauce should be relatively loose and flow out of the blender into the container easily.

Cook Giovanni Rana Spinach & Ricotta Ravioli according to package instructions. In a large skillet, add 2 oz vegetable stock or pasta cooking water. Add butter and melt it in the vegetable stock. Add crabmeat to skillet. Place drained Ravioli into skillet and toss all ingredients together. Gently warm the baccala mantecato sauce. On a plate, spoon about 3-4 ounces of the baccala mantecato sauce and in a circular motion spread the warm sauce onto the plate. Place the Ravioli onto the sauce. Garnish with chopped chives and extra virgin olive oil. Serve immediately and enjoy!