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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
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
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