Skip to main content

Crab-Stuffed Ravioli in a Spicy Pepper-Tomato Sauce + 2017 Comanche Cellars Zinfandel #FishFridayFoodies

It's time for Fish Friday Foodies' March 2021 event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

And this month, Wendy is hosting. She asked the bloggers to share fish/seafood recipes that pair well with red wine. She wrote, "You don't have to do a pairing but are welcome to if you would like. Look for recipes with Asian flavors, in red sauces that complement red wine, that use a fattier, denser fish, grilled or roasted cooking methods. The possibilities are endless. Who says that you must drink white wine with fish or seafood?"

Here's the March 2021 line-up from the #FishFridayFoodies. I cannot wait to try these recipes...

Crab-Stuffed Ravioli in a Spicy Pepper-Tomato Sauce

I have been making a lot of handmade pasta recently. A lot. 


I made a basic pasta dough, a spinach pasta dough, and a red pepper pasta dough. They just looked like Spring to me. 


And this past weekend I decided to try my hand at laminating pasta dough without a pasta machine. Just me and my trusty rolling pin. 


Ingredients serves 4

Filling
  • 1 cup chopped garden greens (I used rainbow chard from my CSA box)
  • 1 Tablespoon chopped Spring onions
  • 1 cup ricotta cheese
  • 3/4 cup grated parmesan cheese
  • 1/2 cup crab meat
  • 2 teaspoons chopped fresh herbs (I used oregano and parsley from a friend's garden)
  • 1 egg 
  • freshly ground salt
  • freshly ground pepper

Ravioli
  • three kinds of pasta dough (see this post), for this batch I used spinach dough, red pepper dough, and basic dough
  • Also needed: flour, rolling pin, water in a spray bottle, ravioli cutter


Serving
  • sauce (I used the brand-new SPICY chunky tomato & pepper pasta sauce from Trader Joe's and it was aptly named)
  • herbs
  • freshly ground salt
  • freshly ground pepper
  • olive oil for drizzling
  • parmesan cheese for grating

Procedure

Make three kinds of pasta dough (see this post). Then laminate them together (see this post). The only thing I did different was to use a rolling pin and not my pasta machine.


Filling
Stir all of the ingredients together until well-combined. Set aside.


Ravioli
Slice the laminated dough into 1/2" slabs. Place that on a clean, floured surface and roll the dough out as thin as you can with a rolling pin.


Place a mound of filling on the dough, in the top third, and spray the entire surface with water.


Fold the rolled dough over the top of the filling.


Press out any extra air to create a seal around the filling.


Using a ravioli cutter, cut around the filling carefully. Place the finished ravioli on a floured parchment-lined cookie sheet. Repeat until all of the dough or all of the filling has been used.


To cook these: drop them into salted, boiling water. Cook for four to five minutes. Gently remove them from the pot. As I mentioned, for this batch, I used a jarred sauce and just served it with a sprinkle of salt, pepper, a drizzle of olive oil, and some fresh herbs as a garnish.

2017 Comanche Cellars Zinfandel

Though most people think of pairing seafood with white wine or a rosé, Wendy's prompt was a wonderful reminder to just pair with what you like to drink. And I had a bottle of wine that was a gift from a friend: 2017 Comanche Cellars Zinfandel.

Comanche Cellars is a Monterey County-based winery with a tasting room in downtown Monterey. Once the world opens back up, I plan to visit the tasting room.

In any case, the winery is named after Comanche, owner Michael Simons’ horse from when he was ten years old. This trusty companion was an important part of Simon's childhood and, in his honor, Comanche’s name and shoes are on every bottle of his wine.


The friend who gave me the wine responded with more information when I shared the photo. "So glad you liked it! Mesa Del Sol is a very special place out near Arroyo Seco. It is female-owned. Ann Hougham is a friend I met through another female friend. She had been making red wines there for many years. When I saw the label at my wine club I thought I better buy a few bottles to give to friends." And I am so grateful that she did. This wine was fruit-forward with just enough spice and savory to keep it interesting.

That's a wrap on our March 2021 Fish Friday Foodies event. We'll be back next month as Karen of Karen's Kitchen Stories leads the discussion of fish and seafood dishes from Africa. Color me intrigued. I can't wait to do some research and recipe testing!

Comments

  1. You are amazing Cam. Great recipe and pairing

    ReplyDelete
  2. That laminated dough is gorgeous! How fun!

    ReplyDelete
  3. That dough is everything. It's just stunning. And the sauce sounds perfect for this wine pairing!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P