I borrowed this recipe from my brother-in-law's brother's website, Mr. Mom Cooks. It was really delicious, and I even used the leftover sauce to make a sort of Crab Eggs Benedict the next morning. I added some chopped red peppers with the butter and shallot when I made it, just to get some extra veggies into our diet.
Ingredients:
1 Dozen Fresh Cheese Ravioli
1/2 Shallot, chopped
2.5 oz unsalted butter
6 oz heavy cream
3 oz tomato sauce
1/2 tsp oregano
1/8 tsp sugar
2.5 oz can of lump crabmeat
Fresh Crusty Bread
Directions:
This is quick and easy and should take 20-30 minutes depending on how thick you like the crab cream sauce.
Boil ravioli until about a minute before they are done. Arrange on a platter so they don't stick together.
Put butter and shallot into the pan on med heat. Cook until shallot is soft. Add crabmeat and cook for a few more minutes. Add oregano and sugar to tomato sauce. Add heavy cream and tomato sauce to the pan. Reduce (stir) the sauce until your desired consistency. I like it thicker so it takes about 20 minutes of stirring. Pour the hot crab cream sauce over the ravioli and have at it.
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