@the_boujee.foodie: King Crab, Egg Yolk Ravioli 💚 This beautiful pasta was made possible by pureeing deep purple and green basil, then incorporating it into the pasta dough. Home made ricotta was made softer to allow the texture of the king crab to shine through. A simple butter baste of pasta water and salted butter, lightly toasted pine nuts and of course basil flowers since I had some from my garden. 💜💚💜💚 This is the most gorgeous ravioli I’ve made in a very long time and I am absolutely in love with the beautiful color of the pasta. Pasta Dough Recipe: Two bunches of basil, purple and green 50g spinach 40ml water to puree 55g whole egg (1 large egg) 110g 00 Flour 2g salt 5g olive oil Adjust the flour to the consistency of the dough, although it needs to be a little wet if you’re adding other colored pasta. I wrapped the pasta in clear film then vacuum sealed it to activate the gluten but I still rested it overnight but you don’t have to. This was hand rolled no need for a pasta roller and it was beautiful. #kingcrab #crablegs #crab #ravioli #pasta #pastapasta #Recipe #recipeshare #pastafresca

The Boujee Foodie

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Region: AU

Sunday 13 April 2025 10:36:49 GMT