You may also like
Categories:
crab meat scallions tomato sauce recipe basic pasta unsalted butter poppy seeds salt extra-virgin olive oil onion garlic thyme carrot tomatoes salt all-purpose eggs extra-virgin olive oil
Viewed: 42 - Published at: 7 years agoIngredients
- 1 pound fresh crab meat
- 8 scallions, thinly sliced
- 1/4 cup basic tomato sauce, recipe follows
- 1 recipe basic pasta, rolled out to thinnest setting, recipe follows
- 6 tablespoons unsalted butter
- 1 -tablespoon poppy seeds
- Salt and pepper
- 1/4 cup extra virgin olive oil
- 1 Spanish onion, chopped in 1/4 inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt
- 3 1/2 to 4 cups all-purpose flour
- 4 extra-large eggs
- 1/2 teaspoon extra-virgin olive oil
Method
- Bring 6 quarts water to boil and add 2 tablespoons salt.
- In a mixing bowl, stir together the crab, half the scallions, and basic tomato sauce until well blended.
- Cut pasta into 4-inch squares and place 1 tablespoon filling in center.
- Fold into triangles, exude the air and seal edges.
- Bring points of long side together to form a ring and seal with pressure between fingers.
- Cook the tortelloni in the boiling water for 8 to 10 minutes.
- Meanwhile, in a 12 to 14-inch saute pan, melt the butter with the poppy seeds.
- Drain the cooked tortelloni carefully and gently place in pan.
- Add remaining scallions and toss to coat.
- Season with salt and pepper and serve immediately.
- In a 3-quart saucepan, heat the olive oil over medium heat.
- Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
- Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
- Add the tomatoes and juice and bring to a boil, stirring often.
- Lower the heat and simmer for 30 minutes until as thick as hot cereal.
- Season with salt and serve.
- This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
- Yield: 4 cups
- Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
- Make a well in the middle of the flour and add the eggs and the olive oil.
- Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
- As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
- The dough will come together when half of the flour is incorporated.
- Start kneading the dough with both hands, using the palms of your hands.
- Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
- Lightly reflour the board and continue kneading for six more minutes.
- The dough should be elastic and a little sticky.
- Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
- Roll the pasta out on a pasta rolling machine to the desired thickness.
