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El Dorado Stone

Hilton-Garden-Inn-Carlsbad


CARLSBAD BEACH BISTRO

Throughout the summer, Executive Chef Aaron Arko showcases cheesy ravioli burst-ing with crab on Friday pasta nights at the Hilton Garden Inn Carlsbad Beach Bistro.

Three-Cheese Crab Ravioli

Serves 6

For crab stuffing:

1 16 oz. can pasteurized jumbo lump crab meat

1 5.2 oz. package of Boursin with garlic and herbs

1/4 c. ricotta

1/4 c. freshly grated Parmesan

1 T. fresh lemon juice

Lemon zest from 1 lemon

Pinch kosher salt and ground pepper

For pesto:

2 c. fresh basil leaves

1 c. fresh Italian parsley

4 garlic cloves

1/2 c. grated Parmesan

Kosher salt and ground black pepper to taste

1 c. extra virgin olive oil, divided use

For ravioli:

8 fresh pasta sheets, 9 in. by 11 in. (available at Italian specialty stores)

2 eggs, lightly beaten with 1 t. water

Freshly grated Parmesan

Combine all stuffing ingredients in a bowl and set aside.

Put the first five pesto ingredients in the bowl of a food processor. Add half the oil and purée. With the motor running, drizzle in the remaining oil.

Lay four of the pasta sheets on a lightly floured work surface. Spoon 1 oz. of crab filling about 3 inches apart on the sheets. There should be six mounds of filling per sheet.

Brush the egg wash between the filling mounds. Place the remaining pasta sheets on top and gently press down around the filling.

Cut out the individual ravioli and firmly crimp the edges together with your fingers. Place on a floured pan and freeze for 15 minutes.

Meanwhile, bring a large pot of salted water with a dash of olive oil to a gentle boil. Drop in the ravioli and cook 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

To serve, place four ravioli in a warmed pasta bowl. Top with pesto and Parmesan.

Suggested beverage pairing: Pinot Grigio


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EDITOR'S CORNER

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Perhaps it’s because the “cottage” with the wavy, cedar-thatched roof on the cover of our July issue looks like it could be the home of Snow White and the Seven Dwarfs that I was immediately intrigued by a press release I received this week.

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