Crab Ravioli With Lemon Cream Sauce
Category: Main Dishes | Blog URL: http://www.cork-popper.com/2010/01/week-19-what-to-eat-with-dona-paula.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
There was absolutely no question that this week's CorkPopper recipe had to involve fresh pasta. Even more than the famous Argentinian beef, J and I fell in love with the delicate, handmade pasta we found at so many of the restaurants we visited, especially the ravioli (which they sometimes call sorrentini).
Argentina, you see, experienced a large influx of Italian immigrants in the 19th and 20th centuries, and (at least according to Wikipedia) around 60% of Argentina's population have some degree of Italian descent. What this means, of course, is not only delicious pasta and ice cream but also that yours truly, a non-Spanish speaker who once lived in Italy, actually understood the Argentine Spanish accent better than some Spanish-speakers do at first. Ha!
So, back in Los Angeles and in need of a recipe for this week's CorkPopper dinner, J and I came up with the following recipe for crab and ricotta ravioli with a light cream sauce. The sweetness of the crab and delicate flavor of the ricotta are sure to pair nicely with the Dona Paula Tupungato Sauvignon Blanc, and the cream sauce lends just enough weight to make the dish satisfying and comforting on a nice January evening. Yummmmm.....