Ravioli (cheese): We like to use refrigerated ravioli but frozen is also good, It is really your choice
Lump Crab: Found this in the seafood department usually. A great ingredient that is fully cooked and ready to eat.
Salt for pasta water
Le Sauce & Co, Tomato Beurre Blanc finishing sauce
Extra delicious add ons. These add-ons will add 1 minute to your cook time.
Frozen Peas: 1/2 handful per person
Chopped Italian Parsley
Prep Ingredients & Kitchen equipment:
Take out two pans
One for pasta: 4 qt pan or slightly bigger
One sautee or fry pan
For Pasta: Add water to a pan and bring to a boil. (about 4-5 min)
Ravioli: Take out of fridge or freezer
Lump Crab: Take out of refrigerator and open.
Extra delicious add ons:
Frozen Peas: Take out 1 handful and place them on a plate that you will use later to plate.
Italian parsley: Chop a small portion
Boil water, add salt
Set timer for 4 min or however long your ravioli indicates to cook
Turn on sauté/fry pan to medium heat and add Tomato Beurre Blanc sauce, stirring while ravioli cooks
When the timer goes off, Add drained ravioli to sauté pan, stir gently for two minutes
Extra delicious add ons: If you chose to add peas, please add them to the sauté pan when you add ravioli. Add chopped parsley to the plated dish.